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Name: Lentil and Escarole Soup - Martha Stewart Living
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Extra-Virgin Olive Oil; 1/2 Head escarole, cut crosswise; 1 sm Clove garlic, finely chopped; 1 Bay leaf; 1/4 c French green lentils; 2 Whole canned tomatoes,; 1 tb Unsalted butter; 1/2 md Onion, finely chopped; 1/8 ts Black Pepper freshly ground; 1 1/2 ts Salt; 1 sm Carrot, coarsely chopped; 2 Slices Italian bread, cut

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INGREDIENTS

2 ts Extra-Virgin Olive Oil
1/2 Head escarole, cut crosswise
1 sm Clove garlic, finely chopped
1 Bay leaf
1/4 c French green lentils
2 Whole canned tomatoes,
1 tb Unsalted butter
1/2 md Onion, finely chopped
1/8 ts Black Pepper ; freshly ground
1 1/2 ts Salt
1 sm Carrot, coarsely chopped
2 Slices Italian bread, cut

Servings

INSTRUCTIONS

1. In a stockpot, melt butter over medium heat. Add onion, garlic, and carrot and saute until tender, about 5 minutes. Add lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes. 2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet, turning occasionally until golden brown, about 7 minutes. 3. Add escarole to soup and cook for 5 minutes more. Adjust seasonings and serve in 4 bowls topped with croutons and olive oil. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & Posted to MM-Recipes Digest V4 #035 by John Merkel on Feb 3, 1997.

NOTES

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Lentil and Escarole Soup - Martha Stewart Living

2 ts Extra-Virgin Olive Oil
1/2 Head escarole, cut crosswise
1 sm Clove garlic, finely chopped
1 Bay leaf
1/4 c French green lentils
2 Whole canned tomatoes,
1 tb Unsalted butter
1/2 md Onion, finely chopped
1/8 ts Black Pepper freshly ground
1 1/2 ts Salt
1 sm Carrot, coarsely chopped
2 Slices Italian bread, cut

1. In a stockpot, melt butter over medium heat. Add onion, garlic, and  carrot and saute until tender, about 5 minutes. Add lentils, bay leaf,  tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce heat,  and simmer until lentils are tender, about 40 minutes.    2. Meanwhile, heat oven to 425F.  Toast bread cubes on a bakingd sheet,  turning occasionally until golden brown, about 7 minutes.    3. Add escarole to soup and cook for 5 minutes more. Adjust seasonings and  serve in 4 bowls topped with croutons and olive oil.    Martha Stewart Living/October/94  Scanned & edited by Di Pahl & <gg>  Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on  Feb 3, 1997.

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 4 Servings

Calories: 281
Calories from Fat: 238 (85%)

Amt Per Serving		% DV

	Total Fat 26.5g	35 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 3.7g
Cholesterol 45.8mg		14 %
Sodium 4.1mg		0 %
Potassium 149.7mg		4 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 4.5g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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