Lentil Escarole Soup Cook's Illustrated

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This was yummy! i wanted to try something new and decided on this and was glad i did. cook's illustrated/america's test kitchen seldom ever lets me down. i served this over large croutons i made from stale bread i had in the freezer by cutting it into large cubes and toasting/drying it out in the oven.

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Steps

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Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.

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Add the onion , garlic , celery , carrot , parsley and 3 / 4 teaspoon of salt.

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Cook until the vegetables are soft and reduced -- about 15 -20 minutes , stirring occasionally.

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Increase the heat to medium high , add the broth , water , tomatoes , lentil , parmesan rind & bay leaves and bring to a boil.

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Reduce heat , cover , and simmer for 1 hour - 1 1 / 4 hours until the lentils are soft.

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Stir in escarole and cook for about 5 minutes until wilted.

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Salt and pepper to taste.

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Garnish with a drizzle of olive oil and grated parmesan cheese.

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Ingredients

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olive oil, carrot, onion, celery, garlic cloves, parsley, low sodium chicken broth, water, diced tomatoes, brown lentils, parmesan cheese, bay leaves, escarole, salt, pepper