Lentil and Escarole Soup
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Serving Size: 2 cups
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots, stirring often, until the onion has softened and becomes translucent (for about 5 minutes). Add the garlic, cumin, curry powder, and thyme and cook for about 30 seconds, stirring constantly to avoid burning. Pour in the diced tomatoes and cook for about 3-5 more minutes.
- Add the lentils and broth. Season with the salt, crushed red pepper, and fresh ground black pepper.
- Raise heat to bring the soup to a boil, then reduce heat & partially cover the pot, simmering for 25 to 30 minutes. The lentils should be tender.
- When done, use an immersion blender to puree a portion of the soup, to thicken. If you don’t have an immersion blender, place 2 cups of the soup in a blender and blend until smooth (be careful the blender container is securely fastened and place a dish towel over the top to protect yourself from steam or splashes). Pour the puréed soup back into the pot.
- Add the escarole and cook for 4-6 more minutes until the escarole has wilted. Remove the pot from the heat and mix in the lemon juice. Taste for seasoning and add a dash of sriracha – if desired!
Cook Times
Ingredients
Ingredients
- 1/2 cup extra virgin olive oil
- 2 yellow onion chopped
- 4 carrot peeled and chopped
- 8 clove garlic minced
- 4 teaspoon ground cumin
- 2 teaspoon curry powder
- 1 teaspoon dry thyme
- 56 ounce canned diced fire-roasted tomatoes
- 2 cup lentils picked over and rinsed
- 12 cup vegetable broth low sodium
- 2 teaspoon Kosher salt more or less to taste
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper more or less to taste
- 2 head escarole ribs removed and chopped
- 2 tablespoon fresh lemon juice about 1 medium lemon
- Sriracha sauce optional
Cooking Tools Required
Can Opener, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Heat in the microwave on high power until heated through.
Nutrition
Calories: 288kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 1636mg | Potassium: 795mg | Fiber: 16g | Sugar: 6g | Vitamin A: 6676IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 5mg
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