garlic in the olive oil. As soon as it starts to brown, remove the garlic and add the water. Bring the water to a simmer and add the escarole.
• Cook 5 minutes until the escarole is tender.
Chris
Lentils are the legumes that put “simple” into the pleasures and satisfying goodness of beans. Since lentils require no overnight soaking or other pre-treatment, they can be ready to enjoy in no time. The longer you cook them the creamier they become.
NOTE
This recipe can be vegan or not, with the option of using either olive oil or a ham hock.
Lentil Soup
Makes 8 servings
INGREDIENTS
1 pound lentils (red, brown, green or mixed)
2 quarts cold water
1 small onion, finely chopped
1 stalk celery, finely chopped
2–3 tablespoons olive oil (or substitute 1 smoked ham hock)
Salt and pepper to taste
½ cup stewed or canned tomatoes (optional)
1 bunch escarole (optional)
STEPS
• Wash lentils and place in a pot with cold water. Chop vegetables and add to lentils. Add olive oil (or ham hock), salt and pepper and tomatoes. Cook over medium heat until the lentils are soft, about 2 hours.
• Clean the escarole well and add 5 minutes before serving.
• If using a ham hock, remove it from the soup and trim off the meat. Chop it into small chunks and add back to the soup.
Chris
The first time I made this dish it was from a recipe in Bon Appétit magazine. The results were delicious but the preparation was anything but simple and the use of cream to finish the final soup meant that it was a caloric heavyweight. The advantage of this version is that you have the added sweetness of the caramelized squash and none of the fat and calories from the cream.
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