Pureed Lentil Soup with Escarole
Warm up with a thick and comforting bowl of Pureed Lentil Soup with Escarole made with Italian style ingredients like onion, garlic, fresh escarole, and shaved Parmesan.
Servings 6
Ingredients
- 3 tbsp. olive oil plus more for drizzling
- 1/2 cup onion chopped
- 2 cloves garlic chopped
- 1 cup green lentils rinsed and drained
- 4 cups vegetable broth
- 1 cup water
- 1 small head escarole cleaned and roughly chopped
- Salt and pepper to taste
- Optional toppings: crushed red pepper flakes olive oil, shaved Parmesan
Instructions
- Heat half of the olive oil in a saucepan over medium heat.
- Add onion and garlic, cooking until fragrant, about 1-2 minutes.
- Add lentils and stir to combine.
- Pour in half of the vegetable broth, plus the water, and bring to a simmer.
- Reduce to a low simmer and cook until lentils are tender, 35 to 40 minutes. Allow lentils to cool.
- In a large skillet, heat remaining olive oil over medium heat.
- Add the escarole and season with salt and pepper. Cook until wilted, about 3 minutes. Then, add to the lentils (reserve a little to garnish the soup).
- Using a hand blender, carefully puree the lentils with the remaining vegetable broth.
- Bring the soup back to a low simmer and cook for another 15-20 minutes.
- Spoon soup into bowls, drizzle with olive oil, top with more sauteed escarole, crushed red pepper, and shaved Parmesan cheese.