Lentil Soup with Broccoli, Asparagus, and Escarole

Preparation info
  • Serves


    • Difficulty


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

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
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  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 esc