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Ингредиенты
- 1 Tbsp. Unsalted butter
- 1/2 med Onion, finely minced
- 1 sm Clove garlic, finely minced
- 1 sm Carrot, coarsely minced
- 1/4 c. French green lentils
- 1 x Bay leaf
- 2 whl canned tomatoes, liquid removed, seeded, and coarsely minced
- 1 1/2 tsp Salt
- 1/8 tsp Freshly grnd pepper
- 2 slc Italian bread, cut into 1/4-inch cubes
- 1/2 head escarole, cut crosswise into 1 -inch strips
- 2 tsp Extra-virgin extra virgin olive oil
Инструкции
- 1. In a stockpot, heat butter over medium heat. Add in onion, garlic, and carrot and saute/fry till tender, about 5 min. Add in lentils, bay leaf, tomatoes, salt, pepper, and 5 1/2 C water. Bring to a boil, reduce heat, and simmer till lentils are tender, about 40 min.
- 2. Meanwhile, heat oven to 425F. Toast bread cubes on a bakingd sheet, turning occasionally till golden, about 7 min.
- 3. Add in escarole to soup and cook for 5 min more. Adjust seasonings and serve in 4 bowls topped with croutons and extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 53 | 27% |
| Total Fat 5.97g | 7% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1090mg | 45% |
| Potassium 219mg | 6% |
| Total Carbs 28.5g | 8% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.12g | 1% |
| Protein 7.25g | 12% |
