Escarole Lentil Soup

Western.Chefs's picture

Jan. 10, 2012


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)



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.


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

Recipe Summary

Difficulty Level: Easy

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


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