Lentil & Escarole Soup (Cook's Illustrated)

Name: Lentil & Escarole Soup (Cook's Illustrated)
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 227 grams brown lentils; 411 grams small diced tomatoes; 1 medium carrot, diced; 1 celery, finely diced; 1 head escarole, cut into 1/2 inch wide strips (about 8 ounces); 6 garlic cloves, thinly sliced; 946 milliliters low sodium chicken broth; 59 milliliters olive oil; 1 medium onion, finely diced; 1 parmesan cheese, rind (about 2 inches by 4 inches); 2 Tbsps chopped parsley; 6 servings pepper; 6 servings salt; 710 milliliters water

Lentil & Escarole Soup (Cook's Illustrated) is a gluten free main course. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 291 calories, 16g of protein, and 11g of fat. This recipe serves 6. A mixture of escarole, salt, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.