Lentil and Escarole Soup Recipe (2024)

By Martha Rose Shulman

Lentil and Escarole Soup Recipe (1)

Total Time
1 hour 10 minutes
Rating
5(525)
Notes
Read community notes

The combination of legumes and bitter greens like escarole is common in southern Italy. Escarole is a bitter lettuce that looks a little bit like frisée but with wider, tougher leaves. It’s high in vitamin A and a good source of iron and potassium. This recipe is adapted from one in “Cucina Rustica,” by Evan Kleiman and Viana La Place. If you can't find escarole, you can substitute any hearty green.

Featured in: Lentils: Packed With Protein — and Flavor

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Ingredients

Yield:Serves four to six

    For the Lentil and Escarole Soup

    • 2tablespoons extra virgin olive oil
    • 1small onion, finely chopped
    • 1large or 2 small carrots, cut in small dice
    • 3 to 4garlic cloves, minced
    • ¼teaspoon red pepper flakes
    • 114-ounce can chopped tomatoes, with juice; or ¾ pound tomatoes, seeded and grated
    • 1cup lentils, washed and picked over
    • A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind
    • 6cups water
    • Salt
    • freshly ground pepper
    • 1small head escarole, washed and roughly chopped about 6 cups
    • Optional: 4 to 6 slices country bread, toasted and rubbed with a cut clove of garlic

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

205 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 10 grams protein; 827 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Lentil and Escarole Soup Recipe (2)

Preparation

  1. For the Lentil and Escarole Soup

    1. Step

      1

      Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.

    2. Step

      2

      Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Season to taste with salt and pepper. Remove the bouquet garni.

    3. Step

      3

      Toast slices of country bread if desired and rub with a cut clove of garlic. Place a slice in each bowl, ladle in the soup and serve.

Tip

  • Advance preparation: The soup will keep for three or four days in the refrigerator.

Ratings

5

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525

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Private Notes

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Cooking Notes

Bebevonbernstein

My pet peeve is people who completely change up recipes, then review them. Having said that, this is a completely malleable recipe, and a great base from which to work. I live in a neighborhood where all the ingredients aren't readily available, but my improvisation turned out to be quite tasty. The base was onions, carrots, lentils. I used stock, dried herbs (thyme, oregano + fresh parsley) and the escarole in the market looked meh, so used frozen spinach. Grated parm. GREAT.

Chava1997

Sure, you can substitute other lentils, other greens, other cheese, but you owe it to yourself to try the combination of lentils, escarole and parmesan because of how well they complement each other.

Diane

Added celery and more carrots. Used vegetable stock instead of water. Sooo good and healthful.

Sheila

Used red lentils and swiss chard. Colorful and tasty especially with the toasted garlicky bread.

Celia

Added celery per a previous comment, and tossed some Arborio rice in (for a GF starch). Tasty!

ajg

This is really delicious and so quick and easy to make; plus you can add whatever you like. I used dried herbs because that is what I had, but used the brown lentil, escarole, parmesan crust combination, which was wonderful. Added a cup or so of cooked rice, because we had some, also added some chopped celery, with the other vegetables, for the same reason. Definitely will be making this soup again, and often - and I say that as someone who always has been underwhelmed by lentil soups.

Emily E.

Dayyyyum, this tastes like the platonic ideal of Trader Joe's lentil soup — i.e., delicate, fresh, and brothy. I mostly followed the recipe, including the bouquet garni. Just made three modest adjustments, thanks in part to all the great notes. 1) Began with a fat-loving combo of butter and olive oil. 2) Used one third of each: homemade veggie stock, store-bought chicken broth, and water. 3) Added about a cup of finely chopped turnip. So incredibly good. Thanks for the great ideas!

Kathy

Skip seasonings use veggie stock.

Kathleen

Fabulous! Adding it to the regular rotation.

chrishpl

I used up the 3 c. of chicken stock I had in the fridge as part of the water. Also added some leftover rice. Didn't have thyme sprigs so just added dried thyme and a bay leaf. Also used a can of diced vs. chopped tomatoes - don't think it was a big difference. This was the first time I had cooked with escarole - it really was excellent in this soup. Will make again!

mark

Use mushroom broth

CG cook

Excellent recipe. We used vegetable stock instead of water.

mkc

The recipe calls for 2 Tbsp olive oil. One is used to saute the veggies. What happens to the other Tbsp?

So. Californian Gardener

I'm behind and just discovering a lot of recipes that are new to me. This was the best lentil soup I have made! I, too, had to substitute. I had no parsley and went out to my garden and picked some celantro and put that in instead. Also, because of our recent rain in So. Cal. my collard greens are doing really well. So I substituted collard greens for the escarole. This lentil soup was hearty and super delicious! (We had a small loaf of sourdough bread that we heated up, too.)

Mary Murphy

I've made a version of this soup without tomatoes for years but the addition of chopped tomatoes intrigued me. This recipe adds a whole new level of taste to the lentils! It is now in my winter rotation of hearty dinner soups. I do add tiny meatballs when we are super hungry. I make and freeze them for occasions like this. Escarole is underused and lends a wonderful flavor to soups, losing all its bitterness. Use your day-old bread to soak up the last bites.

eatsberries

I rarely cook with escarole and now is one of my favorite veggies! Never thought to add leafy greens with lentils. What a good combo. I also added chicken sausage and it turned out really tasty! Extra yummy eaten with fresh sourdough bread.

Jane

This was delicious! Used 4 c chicken broth and 1 c water, otherwise stayed with the recipe. It's a keeper.

Csat

'Twas great! I used some lentils I had cooked and then froze. I added the mostly defrosted (but cooked) lentils when instructed but cooked only 10 minutes (not 30) at that point. I just kept checking the taste and softness of the vegetables to get it right. Also, I didn't bother with the bouquet garni, just added loose thyme sprigs and bay leaf. Everything else followed and 'twas great, as I said!

EAK

Made this as written but with French green lentils, a diced turnip (in addition to the carrot) and no Parmesan rind based on what was in my refrigerator. Used a little less water as I tend to like my lentil soups thicker. The result was delicious. I would make it exactly this way again, as I think the turnip added to the flavor.

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Lentil and Escarole Soup Recipe (2024)

FAQs

Do you rinse lentils before making soup? ›

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Why is my lentil soup tasteless? ›

To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.

What color lentils are best for soup? ›

I recommend using green or French green lentils because they hold their shape in the soup, adding satisfying texture. Brown lentils are also a fine option.

Why does my lentil soup turn brown? ›

As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.

What happens if you don't rinse lentils? ›

Rinsing lentils will allow you to get rid of any accumulated dust, dirt, small rocks, twigs and possibly bugs that have come along for the ride: you don't want any of that in your food! None of this will hurt you however.

Can you overcook lentils in soup? ›

This time, it turned out mushy and there wasn't a whole lentil to be found. Damn it! I figured out later that it spent about 2.5 hours too long in the slow cooker (a little miscalculation on my part). If you're like me and have overcooked Lentil Soup then you're in luck because I'm going to show you how to revive it.

What makes lentils taste better? ›

Think more like you're cooking pasta- you just need significantly more water than lentils. You can also use broth instead of adding an extra layer of flavor. I like adding a bay leaf, an onion cut in half, and a clove of garlic to add flavor to the lentils.

How do you fix bland lentil soup? ›

Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful, including by adding them into soup. When other ingredients are introduced that complement lentils like onions, garlic, spices, and lemon, the taste is out of this world.

Why does lentil soup upset my stomach? ›

Eating lentils can cause gas and bloating because they're high in fiber that your body is unable to break down. While fiber plays a large role in supporting and regulating your digestive system and bowel movements, it can also produce bacteria that leads to cramping and gas pains.

How do you thicken up lentil soup? ›

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

What are the tastiest lentils? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

What is the white foam on lentil soup? ›

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

What happens if you eat too much lentil soup? ›

Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.

What is the GREY stuff in lentils? ›

The grey foam that forms on top of a pan of lentils is. caused by a substance in the beans called saponins. Remove the foam as soon as possible because it may. cause uric acid and other digestive issues.

Why does escarole turn brown? ›

Upon rupture of the vacuole membrane at the high temperatures required for cooking most green plant foods, the internal pH of the tissue plummets, turning it brown from the inside out.

How long to rinse lentils before cooking? ›

Swish the water, drain, and repeat until the water runs clear. This usually takes six or seven rinses for red lentils, split peas and moong dhal, and as little as two for green or brown lentils.

Can you cook lentils without rinsing? ›

Do I Have To Rinse and Sort Before Cooking? It's highly recommended that you rinse and sort lentils before cooking them. Because of their small size, plus how they are grown and harvested, they are particularly prone to having bits of grit and chaff clinging to them.

How long should you soak lentils for soup? ›

How To Soak Right? Soaking lentils for two- eight hours is mostly recommended. In a bowl add the dal and rinse it with water, changing the water 3-4 times and clean it gently by stroking with your fingers. Now add water to a bowl and soak the dal for about 30 minutes to 2 hours depending on the type of lentil.

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