Esta es una exhibición prevé de cómo se va ver la receta de 'Vegetable Lentil Soup' imprimido.

Receta Vegetable Lentil Soup
by CookEatShare Cookbook

Vegetable Lentil Soup
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 med.-sized carrots
  • 2 med.-sized celery stalks
  • 1 med.-sized onion
  • 3/4 pound sm. red potatoes
  • 1 garlic clove
  • 2 tbsp. olive or possibly salad oil
  • 1 (14 1/2 to 16 ounce.) can Italian stewed tomatoes
  • 1 c. dry lentils
  • 2 (13 3/4 to 14 1/2 ounce.) cans chicken broth
  • 1 sm. head escarole (about 1 lb.)
  • 3 c. water

Direcciones

  1. Dice carrots, celery and onion; cut potatoes into 1/2 inch pcs; mince garlic. Cook carrots, celery and onion in 2 Tbsp. oil in 5-qt Dutch oven till tender. Add in garlic and cook till garlic begins to brown.
  2. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 c. water; stir with spoon to break up tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 50 min.
  3. While soup is simmering, thinly slice escarole. Just before serving, stir escarole into soup; cook till escarole wilts. Serve soup with breadsticks, if desired.