Lentil Soup with Escarole
Ingredients
- 3/4 c. ditalini (macaroni)
- 1 med. head escarole or chicory, washed and cut up
- Olive oil
- 1 clove garlic
- 1 tsp. salt
Directions
Place lentils in covered pot with 5 cups water and salt. Bring to boil and cook 45 minutes at a slow boil. Save. Place escarole in pot and pour boiling water over it until the water is about 2 inches deep. Bring to a boil, pushing escarole into the water. When all the escarole is wilted and the water is at a full boil, stop the cooking. Drain in a colander. Save the liquid for later use. Cover the bottom of a large fry pan with olive oil. Peel and slice the garlic clove and brown slowly in the fry pan. When browned, discard the garlic. Then place the drained escarole in the olive oil and turn until well coated. Save. Using the empty escarole pot, bring 3 cups water to a boil. Put in the ditalini and cook until just tender (12 to 15 minutes). Drain and save. When the lentils are cooked, add the escarole and the ditalini and mix well. Depending on the amount of escarole, you may need to add some reserved escarole water as additional liquid. Serve with grated Parmesan cheese. Add extra salt to taste at the table. TIP: If you plan to eat some and save some, don't include the ditalini in the last step. Rather, keep the ditalini separately and add ONLY when you heat and serve the soup. The soup keeps well for up to a week, and the flavor improves. 4 servings.