Lentil and Greens Soup


Serves: 6
Total Calories: 162

Ingredients

1/4 cup olive oil
1 medium onion, chopped
1 rib celery, chopped
1 medium carrot, chopped
2 cloves garlic, finely chopped
1/2 cup chopped canned italian tomato
8 ounces lentils (about 1 cup), picked over and rinsed
salt and freshly ground black pepper
1 pound escarole, spinach, or other leafy greens, trimmed and cut into bite-size pieces
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano

Directions:

1 Pour the oil into a large pot. Add the onion, celery, carrot, and garlic and cook over medium heat for 10 minutes or until the vegetables are tender and golden. Stir in the tomatoes and cook 5 minutes more.

2 Add the lentils, salt and pepper, and 4 cups water. Bring the soup to a simmer and cook 45 minutes or until the lentils are tender.

3 Stir in the greens. Cover and cook 10 minutes, or until the greens are tender. Taste for seasoning. 4 Just before serving, stir in the cheese. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 162
Calories from Fat: 80

This Lentil and Greens Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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