Lentil Soup with Broccoli, Asparagus, and Escarole

Name: Lentil Soup with Broccoli, Asparagus, and Escarole
Yield: Serves 12
Ingredients: 16 baby organic carrots, cut into quarters; 1 28-ounce can organic whole peeled tomatoes in juice, crushed with your hands; 5 large cloves organic garlic, sliced; 2 large organic yellow onions, coarsely chopped; 1 large head organic escarole, well washed and chopped; 1 large bunch organic asparagus, tough ends trimmed and discarded (or saved to make a broth), stalks and tips cut into ½-inch pieces; 1 teaspoon dried organic basil; 3 teaspoons sea salt; 2 organic broccoli crowns, chopped; 4 quarts water; ⅓ cup extra-virgin olive oil; 2 organic bay leaves; 1 pound organic green or brown lentils, picked over for stones

Preparation info

Serves
12

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

We make lentil soup every week at Claire’s and we vary the ingredients, something that keeps both our customers and our soup-makers happy.

Ingredients

4 quarts water
1 pound organic green or brown lentils, picked over for stones
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Gluten-free
Soup
Vegan

Method

Place the water, lentils, and bay leaves in a large, heavy-bottomed pot. Cover and bring to a boil over high heat. When the mixture reaches a boil, reduce the heat to medium and add the olive oil, garlic, and onions. Stir well to combine. Cover and cook at a medium boil, stirring occasionally, for about 30 minutes, then add the carrots, tomatoes, basil, sea salt, and esc