Lentil and Escarole Soup

Name: Lentil and Escarole Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 2 whole canned tomatoes, drained, seeded, and coarsely chopped; 1 small carrot, coarsely chopped; 177 milliliters french green lentils; 1 escarole, cut crosswise into 1-inch strips; 1 small clove garlic, finely chopped; 2 slices italian bread, cut into 3/4-inch cubes; 2 teaspoons extra-virgin olive oil; 1 mediums onion, finely chopped; 2 teaspoons salt; 1 Tbsp unsalted butter

Lentil and Escarole Soup is a vegetarian soup. One serving contains 240 calories, 11g of protein, and 9g of fat. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up green lentils, salt, onion, and a few other things to make it today.