Lentil and Escarole Soup

Lentil and Escarole Soup


  • 1 medium onion, chopped

    2 celery stalks, chopped

    2 small carrots, chopped

    1/4 cup olive oil

    2 garlic cloves, chopped

    2 cups diced tomatoes

    2-1/4 cups lentils

    8 cups chicken or beef stock

    1 head escarole, chopped

    Salt and pepper

    1/2 cup grated Parmesan cheese


  1. In a large saucepan over medium heat, cook the onion, celery, and carrots in olive oil about 10 minutes.

  2. Add the garlic and cook 1 more minute.

  3. Add the tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid.

  4. Add the lentils and stock and bring to a simmer.

  5. Reduce the heat to low and cook, uncovered, about 30 minutes.

  6. Add the escarole, salt and pepper to taste, and cook until lentils are tender, 35-45 minutes.

  7. Ladle into individual bowls and sprinkle with Parmesan cheese.

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