Vegetable Lentil Soup

Ingredients

• 2 medium-sized carrots
• 2 stalk medium-sized celery stalks
• 1 medium-sized onion
• ¾ lb small red potatoes
• 1 clove garlic
• 2 Tbsp olive or salad oil
• 1 can 14 1/2 to 16 oz Italian-style stewed tomatoes
• 1 cup dry lentils
• 2 can 13 3/4 to 14 1/2 oz each chicken broth
• 1 about 1 lb small head escarole
• optional breadsticks

Method

1. About 1 1/2 hours before serving: Dice the carrots, celery and onion; cut the potatoes into 1/2-inch pieces; mince the garlic. In a 5-quart Dutch oven over medium-high heat, in hot olive or salad oil, cook the carrots, celery and onion until tender, stirring occasionally. Add the garlic and cook, stirring, just until the garlic begins to brown.
2. Stir in the stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes and 3 cups water; stir with a spoon to break up the tomatoes. Over high heat, heat to boiling. Reduce the heat to low; cover and simmer 50 minutes.
3. While the soup is simmering, thinly slice the escarole. Just before serving, stir the escarole into the soup in the Dutch oven; cook, stirring occasionally, until the escarole wilts. Serve the soup with breadsticks, if you like.

Notes

From Good Housekeeping. Makes 5 main-dish servings, each about 2 cups. Each serving without breadsticks: about 315 calories, 7 g fat, 0.65 mg cholesterol, 785 mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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