Thursday, March 11, 2010

Italian Lentil and Escarole Soup

Perfect Italian Lentil Soup to warm you up in a hurry, be sure to have Italian Crusty Bread with your soup.

This soup is full of flavor and will satisfy your hunger, healthy and low fat. A great combo with escarole.



Simmer adding the wine last.



A simple hearty soup.


Clean escarole boil in salted water till tender.




On a cold wintry day in Upstate NY, we would sit there sorting the tiny rocks from the dried lentils, getting them ready to soak over night. Couldn't wait till the next day to eat this soup, now we have easier ways to do this, still sorting them but you can do make lentils in the crockpot overnight, freeze whatever you haven't used....no waste.

1 cup dried lentil washed and sorted soaked overnight in water with 1/2 teaspoon salt or do whole package in crockpot overnight and freeze the rest.

4 cups chicken broth
1/2 cup white wine
4 tablespoon oil
2 sprigs of fresh parsley
3 cloves garlic cleaned
1/4 teaspoon of garlic powder
1 celery stalk with leaves washed and minced
1 head of escarole cleaned and boiled making sure they are cooked through drain, then chopped fine when cooled
1/2 teaspoon of salt, pepper to taste

Note:
(for meat flavoring, add ham bone or prociutto while simmering.)

Place fresh lentils in a crock pot filled to the top over night with water on low around 6 hours or make to package instructions. Drain and rinse.
Process in food processor garlic, celery, garlic, parsley. Put oil in a soup pot, add the minced vegetables, escarole, garlic powder, add salt and pepper to taste.
Add wine and broth and cover pot. Bring to boil, lower heat, add lentils. Simmer until lentil are cooked add more chicken broth if gets too thick if you prefer thinner soup. Soup is very thick, Serve with Italian Fresh grated cheese and crusty Italian bread.
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