posted by bet 01-24-99 7:15 PM
Vegetable Lentil Soup
2 medium sized carrots
2 medium sized celery stalks
1 medium sized onion
3/4 lb. small red potatos
1 garlic clove
2 tablespoons olive or salad oil
1 (14 1/2 to 16 oz.) can Italian style stewed tomatos
1 cup dry lentils
2 (13 3/4 to 14 1/2 ounce) cans chicken broth
1 small head escarole (about 1 pound)
Breadsticks (optional)
Dice carrots, celery, and onion: cut potatos in 1/2 inch pieces, mince garlic.
In five quart Dutch oven, or large soup pot,
over medium heat, in hot olive or salad oil, cook carrots, celery and onion until tender, stirring occasionally. Add garlic and cook, stirring, just until garlic begins to brown
Stir in stewed tomatos with their liquid, dry lentils, chicken broth, potatos, and 3 cups water. Stir with spoon to break up tomatoes. Over high heat, bring to boiling. Reduce heat to low, cover and simmer 50 minutes.
While soup in simmering, thinly slice escarole. Just before serving stir escarole into soup, cook stirring occasionally until escarole wilts.
Serve soup with breadsticks, if desired.
Makes five, 2 cup main dish servings.