Escarole Lentil Soup
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
Nutrition Facts
Serving size Complete recipe
Calories 2434Calories from Fat 610
% Daily Value*
Total Fat 69 g106.2%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol
Sodium 4982 mg207.58%
Total Carbohydrates 310 g103.3%
Dietary Fiber 156 g624%
Sugars 18 g
Protein 150 g300%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
