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Print this Recipe    Escarole Lentil

Italian Escarole and Lentil Soup
Yield: 4 to 6 servings

1 lb lentils
8 cups water
3 Tbsp olive oil
1 onion, chopped
1 garlic clove, minced
1 Tbsp minced parsley
olive oil
1 pound escarole
salt
1/4 cup Parmesan cheese

Wash lentils. Add to water in large pan. Cover and bring to a
boil. Lower heat and simmer for approximately one hour or until
almost all liquid has been absorbed. Saute onion, garlic and
parsley in a "little" olive oil. Trim escarole, removing though
leaves. Cut leaves into one inch pieces. Wash thoroughly in cold
water to remove all of the sand. Add the slightly drained escarole
leaves to the onion mixture. Cover and simmer for 15 minutes,
stirring occasionally, until the escarole is tender. Add escarole
and pan juices to lentils. Season to taste with salt. Serve hot
with grated Parmesan cheese sprinkled over the top.

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