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Receta Lentil And Escarole Soup Martha Stewart Living

by Global Cookbook

Ingredientes

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. 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. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet, turning occasionally till golden, about 7 min.
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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