Vegetable lentil soup

Vegetable lentil soup

Ingredients/Components

• water - 3 c
• cans chicken broth - 2 or
• medium onion - 1 item
• garlic clove - 1 item
• dry lentils - 1 c
• medium carrots - 2 item
• small red potatoes - 3/4 lb
• can Italian stewed tomatoes - 1 to
• medium celery stalks - 2 item
• olive and salad oil - 2 Tbsp
• small head escarole - 1 item

How to make vegetable lentil soup:

Dice carrots, celery and onions. Cut potatoes into 1/2-inch pieces. Mince garlic. In 5-quart Dutch oven over medium high heat, in hot olive oil, cook vegetables until tender. Add garlic. Cook until brown. Stir in tomatoes, lentils, broth, potatoes and water. Over high heat, heat to boiling. Reduce to low and cover. Simmer for 50 minutes. Thinly slice escarole. Just before serving, stir into soup. Cook until wilted.

Recipe categories: Soups & stews, Beans, Lentil.