Why this recipe works the escarole in this warming, comforting lentil soup is a revelation. While it’s common as a soup ingredient, many recipes call for a long simmering time after it’s added. Here we stirred it in toward the end of cooking so that the leaves retained much of their sturdy chicory character and flavor. We prefer French green lentils or brown lentils for this soup; black will also work, but don’t use red or yellow (note that cooking times may vary).
SERVES: 6
TOTAL TIME: 55 minutes
INGREDIENTS:
- ¼ cup extra-virgin olive oil, plus extra for serving
- 1 onion, chopped fine
- 1 carrot, peeled and chopped fine
- 1 celery rib, chopped fine
- Salt and pepper
- 6 garlic cloves, sliced thin
- 2 tablespoons minced fresh parsley
- 4 cups chicken or vegetable broth, plus extra as needed
- 3 cups water
- 8 ounces (1¼ cups) lentilles du Puy or brown lentils, picked over and rinsed
- 1(14.5-ounce) can diced tomatoes
- 1 Parmesan cheese rind (optional), plus grated Parmesan for serving
- 2 bay leaves
- ½ head escarole (8 ounces), trimmed and cut into ½-inch pieces
INSTRUCTIONS:
- Heat oil in Dutch oven over medium heat until shimmering. Add onion, carrot, celery, and ½ teaspoon salt and cook until softened and lightly browned, 8 to 10 minutes. Stir in garlic and parsley and cook until fragrant, about 30 seconds. Stir in broth; water; lentils; tomatoes and their juice; Parmesan rind, if using; and bay leaves and bring to simmer. Cover, leaving lid slightly ajar, reduce heat to medium-low and simmer until lentils are tender, 25 to 30 minutes.
- Discard Parmesan rind, if using, and bay leaves. Stir in escarole, 1 handful at a time, and cook until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Season with salt and pepper to taste. Drizzle individual portions with extra oil and serve, passing grated Parmesan separately.
