LENTIL AND ESCAROLE SOUP

Name: LENTIL AND ESCAROLE SOUP Recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4
Ingredients: 4 oz uncooked lentils; 1 1/2 quarts water; 1 cup diced onions; 1 cup diced carrots; 1 cup diced celery; 1/2 cup tomato juice; 4 tsp olive oil; 1 tbsp fresh minced garlic; 4 cups chopped Escarole or Endive; Salt and pepper to taste.

Minutes to Prepare: 10
Minutes to Cook: 75

Number of Servings: 4

Ingredients

4 oz uncooked lentils1 1/2 quarts water1 cup diced onions1 cup diced carrots1 cup diced celery1/2 cup tomato juice4 tsp olive oil1 tbsp fresh minced garlic4 cups chopped Escarole or EndiveSalt and pepper to taste.

Directions

Rinse lentils well. Place in large pot with water and bring to a boil; reduce heat, cover, and simmer about 40 min. Add remaining ingredients except escarole. Simmer until vegetables and lentils are just tender, about 20 min. Add escarole and simmer 15 min longer. Add salt and pepper to taste.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user MISTYRIOS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 188.7
Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 65.4 mg
Total Carbs: 28.2 g
Dietary Fiber: 12.8 g
Protein: 9.0 g

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