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Receta Lentil And Escarole Soup Martha Stewart Living

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Raciónes: 4

Ingredientes

Cost per serving $0.47 view details
  • 1 Tbsp. Unsalted butter
  • 1/2 med Onion, finely minced
  • 1 sm Clove garlic, finely minced
  • 1 sm Carrot, coarsely minced
  • 1/4 c. French green lentils
  • 1 x Bay leaf
  • 2 whl canned tomatoes, liquid removed, seeded, and coarsely minced
  • 1 1/2 tsp Salt
  • 1/8 tsp Freshly grnd pepper
  • 2 slc Italian bread, cut into 1/4-inch cubes
  • 1/2 head escarole, cut crosswise into 1 -inch strips
  • 2 tsp Extra-virgin extra virgin olive oil

Direcciones

  1. 1. In a stockpot, heat butter over medium heat. Add in onion, garlic, and carrot and saute/fry till tender, about 5 min. Add in lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce heat, and simmer till lentils are tender, about 40 min.
  2. 2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet, turning occasionally till golden, about 7 min.
  3. 3. Add in escarole to soup and cook for 5 min more. Adjust seasonings and serve in 4 bowls topped with croutons and extra virgin olive oil.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 77g
Recipe makes 4 servings
Calories 194  
Calories from Fat 53 27%
Total Fat 5.97g 7%
Saturated Fat 2.35g 9%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 1090mg 45%
Potassium 219mg 6%
Total Carbs 28.5g 8%
Dietary Fiber 5.2g 17%
Sugars 2.12g 1%
Protein 7.25g 12%
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