Lentil, Tomato and Escarole Soup

lentil soup.jpg

A super-filling, super healthy soup that’s perfect for meatless Monday. You can sub in kale, spinach or collard greens for the escarole. The recipe is vegan, but it’s extra delicious with a bit of fresh Parmesan.

2 TBSP extra virgin olive oil, plus more for serving

1 medium onion, chopped

1 carrot, chopped

1 celery stalk, chopped

3-4 cloves garlic, minced

1 28-oz can whole tomatoes

1 1/2 cups brown lentils

1 medium head of escarole, thinly sliced (tough ends removed)

3 TBSP chopped fresh basil

Salt, pepper, grated Parmesan

  1. Heat the oil over medium, add onion, carrot, celery and saute 10 minutes. Add garlic and cook another 2 minutes.

  2. Drain tomatoes and reserve liquid. Chop tomatoes and add to soup. Cook 5 minutes. Add juice from tomatoes and enough water to equal 8 cups liquid. Add lentils, bring to a boil, then lower heat and simmer about 45 minutes or until lentils are tender.

  3. Add the escarole, basil, 2 tsp salt and 1 tsp pepper and cook 5 minutes. Adjust seasonings and serve drizzled with olive oil and sprinkled with Parmesan, if desired.

Linda Fears