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Escarole Lentil Soup

Western.Chefs's picture
Ingredients
  Chopped onions 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Chopped parsley 2 Tablespoon
  Olive oil 3 Tablespoon
  Water 6 Cup (96 tbs)
  Lentils 1 Pound
  Escarole 1 Pound, shredded (1 Small Head)
  Salt 2 Teaspoon (Or To Taste)
  Freshly ground pepper 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

MAKING
1. Take a Dutch oven and heat oil and stir in onions, parsley and garlic and cook for 5 minutes.
2. Add water, lentils and boil the mixture. Cover and cook at low heat for about an hour until the lentils turn soft.
3. Add salt, escarole, and pepper and cook over low heat for 10 more minutes until the escarole gets wilted.
4. Add more water if required.

SERVING
5. Serve the escarole lentil soup after topping with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Healthy

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2434 Calories from Fat 610

% Daily Value*

Total Fat 69 g106.3%

Saturated Fat 18.1 g90.3%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 4982.7 mg207.6%

Total Carbohydrates 310 g103.5%

Dietary Fiber 156.9 g627.5%

Sugars 18 g

Protein 150 g299.8%

Vitamin A 256.4% Vitamin C 172.1%

Calcium 128.3% Iron 232.3%

*Based on a 2000 Calorie diet

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Escarole Lentil Soup Recipe