Vegetable Lentil Soup - cooking recipe
Ingredients
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2 medium carrots
2 medium celery stalks
1 medium onion
3/4 lb. small red potatoes
1 (14 to 16 oz.) can Italian stewed tomatoes
3 c. water
1 c. dry lentils
2 (13 or 14 oz.) cans chicken broth
1 garlic clove
2 Tbsp. olive and salad oil
1 small head escarole
Preparation
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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.
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