Lentil Soup with Broccoli, Asparagus, and Escarole

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


  • 4 quarts water
  • 1 pound organic green or brown lentils, picked over for stones
  • 2 organic bay leaves
  • cup extra-virgin olive oil
  • 5 large cloves organic garlic, sliced
  • 2 large organic yellow onions, coarsely chopped
  • 16 baby organic carrots, cut into quarters
  • 1 28-ounce can organic whole peeled tomatoes in juice, crushed with your hands
  • 1 teaspoon dried organic basil
  • 3 teaspoons sea salt
  • 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
  • 2 organic broccoli crowns, chopped


  1. 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 escarole. Stir to combine, cover, and continue cooking at a medium boil for about 20 minutes, stirring occasionally, until the lentils are nearly tender to your preference.
  2. Add the cut asparagus and broccoli, stir to combine, cover, and continue cooking at a medium boil for about 20 minutes, stirring frequently, until the lentils and the vegetables are tender. Taste for seasonings.