Escarole-Lentil Soup with Olives, Garlic, Lemon, and Parsley

Name: Escarole-Lentil Soup with Olives, Garlic, Lemon, and Parsley
Yield: Serves 4 as a main course
Ingredients: 3 cups vegetable or meat broth; 3 cups vegetable or meat broth; 3 tablespoons pitted, coarse-chopped oil-cured black olives; 1 cup lentils, picked over and rinsed; ¼ to ½ teaspoon chilli flakes; 3 tablespoons olive oil; 2 to 4 garlic cloves; 1 medium carrot; 2 to 3 celery stalks; 1 to 1¼ pounds escarole; Salt and pepper; Few tablespoons of red or white wine; Few tablespoons of red or white wine; 4 cups water; ½ cup chopped flat-leaf parsley leaves; ½ teaspoon coarse-grated lemon zest; Salt and pepper

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Escarole turns juicy, melting, and mild when wilted, then simmered. Unlike most stewy soups, this one cooks quickly and needs no overnight mellowing period. The deep and winey olive broth has a meatiness akin to stock. I am a fan of tiny Black Beluga lentils, an unusually dark and flavorful cultivar, which I like to mix with the common green or brown ones. The French Verte du Puy is also pleasingly firm.

Ingredients

Main course
Vegan
Gluten-free

Ingredients

Method