Lentil and Escarole Soup
Warm up with a hearty bowl of Lentil and Escarole Soup, a nourishing, flavor-packed dish perfect for cozy weeknight dinners or meal prep. This comforting recipe combines tender green or brown lentils with a medley of sautéed vegetables, including carrots, celery, and onion, simmered in a savory vegetable broth. Chopped escarole adds a vibrant boost of nutrients and a slightly bitter contrast, while aromatic bay leaf, thyme, and a splash of zesty lemon juice elevate the flavor profile. Ready in under an hour, this one-pot wonder is as satisfying as it is simple to make. Top with a sprinkle of grated Parmesan for a hint of creamy richness or enjoy it as a naturally vegan option. With its wholesome ingredients and balanced flavors, this soup is a perfect choice for a healthy and comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large carrot, diced
- 1 large celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed and drained
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (with juices, canned)
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 head escarole, washed and chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the lentils to the pot and stir to coat them in the oil and aromatics.
Pour in the vegetable broth and diced tomatoes with their juices. Stir well.
Add the bay leaf and dried thyme to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 25-30 minutes, or until the lentils are tender.
Stir in the chopped escarole and simmer for 5 more minutes, until the escarole is wilted.
Season the soup with salt and black pepper to taste. Remove the bay leaf.
Stir in the lemon juice just before serving for a bright, fresh flavor.
Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1384 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
