Lentil and Escarole Soup - Martha Stewart Living
| Yield: | 4 Servings |
| Categories: | Vegetables, Soups |
| 1 | tb | Unsalted butter |
| 1/2 | md | Onion, finely chopped |
| 1 | sm | Clove garlic, finely chopped |
| 1 | sm | Carrot, coarsely chopped |
| 1/4 | c | French green lentils |
| 1 | Bay leaf | |
| 2 | Whole canned tomatoes, drained, seeded, and coarsely chopped | |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
| 2 | Slices Italian bread, cut into 1/4-inch cubes | |
| 1/2 | Head escarole, cut crosswise into 1 -inch strips | |
| 2 | ts | Extra-virgin olive oil |
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