Recipe - Lentil And Escarole Soup - Martha Stewart Living

1 tablespoon Unsalted butter
One half md Onion, finely chopped
1 small Clove garlic, finely chopped
1 small Carrot, coarsely chopped
One fourth cup French green lentils
1 Bay leaf
2 Whole canned tomatoes,
drained, seeded, and
coarsely chopped
1 One half teaspoon Salt
1/8 teaspoon Freshly ground pepper
2 Slices Italian bread, cut
into 1/4inch cubes
One half Head escarole, cut crosswise
into 1 inch strips
2 teaspoon Extravirgin olive oil

1. In a stockpot, melt butter over medium heat. Add onion, garlic, and
carrot and saute until tender, about 5 minutes. Add lentils, bay leaf,
tomatoes, salt, pepper, and 5 One half C water. Bring to a boil, reduce heat,
and simmer until lentils are tender, about 40 minutes.

2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet,
turning occasionally until golden brown, about 7 minutes.

3. Add escarole to soup and cook for 5 minutes more. Adjust seasonings and
serve in 4 bowls topped with croutons and olive oil.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & gg
Posted to MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.