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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of LENTIL AND ESCAROLE SOUP calories by ingredient
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Number of Servings: 4


    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.


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.

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