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Title: Lentil and Escarole Soup

2 T olive oil
1 - medium onion, chopped
1 - stalk celery, chopped
2 - small carrots, chopped
2 - cloves garlic, minced
2 - large tomatoes, peeled, seeded, and chopped
1 1/4 C lentils, rinsed and picked over
3 C vegetable stock
3 C water
0 - salt and pepper to taste
1 - large head escarole, washed and coarsely chopped

In a medium stockpot, heat the oil over medium-low heat. add the onion, celery, carrots, and garlic Cook, stirring often, until the vegetables are softened, about 10 minutes. Add the tomatoes and cook, stirring often, for 5 minutes.

Add the lentils, broth, water, salt, and pepper; bring to a boil over high heat. Reduce the heat and simmer gently, partially covered, until the lentils are tender but not falling apart, about 45 minutes. Add the escarole, stirring well to combine. Bring to a brisk simmer over medium-high heat. reduce the heat and simmer gently, uncovered, until the escarole is tender, about 10 minutes, stirring occasionally. Serve hot.

From Mediterranean Vegan Kitchen
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