Cooks Illustrated Lentil Soup Recipes

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LENTIL AND ESCAROLE SOUP



Lentil and Escarole Soup image

The combination of legumes and bitter greens like escarole is common in southern Italy. Escarole is a bitter lettuce that looks a little bit like frisée but with wider, tougher leaves. It's high in vitamin A and a good source of iron and potassium. This recipe is adapted from one in "Cucina Rustica," by Evan Kleiman and Viana La Place. If you can't find escarole, you can substitute any hearty green.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h10m

Yield Serves four to six

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large or 2 small carrots, cut in small dice
3 to 4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 14-ounce can chopped tomatoes, with juice; or 3/4 pound tomatoes, seeded and grated
1 cup lentils, washed and picked over
A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind
6 cups water
Salt
freshly ground pepper
1 small head escarole, washed and roughly chopped about 6 cups
Optional: 4 to 6 slices country bread, toasted and rubbed with a cut clove of garlic

Steps:

  • Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.
  • Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Season to taste with salt and pepper. Remove the bouquet garni.
  • Toast slices of country bread if desired and rub with a cut clove of garlic. Place a slice in each bowl, ladle in the soup and serve.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 2 grams

LENTIL & ESCAROLE SOUP (COOK'S ILLUSTRATED)



Lentil & Escarole Soup (Cook's Illustrated) image

This was yummy! I wanted to try something new and decided on this and was glad I did. Cook's Illustrated/America's Test Kitchen seldom ever lets me down. I served this over large croutons I made from stale bread I had in the freezer by cutting it into large cubes and toasting/drying it out in the oven.

Provided by Twiggyann

Categories     Clear Soup

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 medium carrot, diced
1 medium onion, finely diced
1 celery, finely diced
6 garlic cloves, thinly sliced
2 tablespoons chopped parsley
4 cups low sodium chicken broth
3 cups water
1 (14 1/2 ounce) can small diced tomatoes
8 ounces brown lentils
1 parmesan cheese, rind (about 2 inches by 4 inches)
2 bay leaves
1 head escarole, cut into 1/2 inch wide strips (about 8 ounces)
salt
pepper
parmesan cheese (to garnish)

Steps:

  • Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
  • Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
  • Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
  • Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
  • Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
  • Garnish with a drizzle of olive oil and grated Parmesan cheese.

COOK'S ILLUSTRATED LENTIL SOUP



COOK'S ILLUSTRATED LENTIL SOUP image

Categories     Soup/Stew     Bean

Yield 1 pot

Number Of Ingredients 17

Cooks Illustrated Lentil Soup
makes about 2 quarts, serving 4 to 6
3 slices bacon, cut into ¼ inch pieces
1 large onion, chopped fine
2 medium carrots, peeled and chopped medium
3 medium cloves garlic, minced
1 can diced tomatoes (14 ½ ounces), drained
1 bay leaf
1 teaspoon minced fresh thyme
1 cup lentils, preferably French de Puy, rinsed and picked over
1 teaspoon salt
freshly ground pepper
½ cup dry white wine
4 ½ cups low-sodium chicken broth
1 ½ cups water
1 ½ teaspoons balsamic vinegar
3 tablespoons minced fresh parsley

Steps:

  • Fry bacon till fat is rendered. Add onion and carrots and cook till they soften, about 2 minutes. Add garlic till fragrant, add tomatoes and herbs and stir till fragrant. Add lentils, salt and pepper, stir well, cover, reduce heat and cook for about 10 minutes, stirring occasionally. Uncover, increase heat, add wine and bring to boil. Add broth and water and bring back to boil. Cover partially, reduce heat to low and simmer till lentils are tender, about 30 to 35 minutes. Remove bay leaf. Puree 6 or 8 cups of soup till smooth and return to pot. Add vinegar and heat gently.

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