Lentil and Escarole Soup

Warm up with a hearty bowl of Lentil and Escarole Soup, a nourishing, flavor-packed dish perfect for cozy weeknight dinners or meal prep. This comforting recipe combines tender green or brown lentils with a medley of sautéed vegetables, including carrots, celery, and onion, simmered in a savory vegetable broth. Chopped escarole adds a vibrant boost of nutrients and a slightly bitter contrast, while aromatic bay leaf, thyme, and a splash of zesty lemon juice elevate the flavor profile. Ready in under an hour, this one-pot wonder is as satisfying as it is simple to make. Top with a sprinkle of grated Parmesan for a hint of creamy richness or enjoy it as a naturally vegan option. With its wholesome ingredients and balanced flavors, this soup is a perfect choice for a healthy and comforting meal.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 large carrot, diced
• 1 large celery stalk, diced
• 3 cloves garlic cloves, minced
• 1 cup dried green or brown lentils, rinsed and drained
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes (with juices, canned)
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 head escarole, washed and chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice
• 0 to taste grated Parmesan cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the lentils to the pot and stir to coat them in the oil and aromatics.

Step 5

Pour in the vegetable broth and diced tomatoes with their juices. Stir well.

Step 6

Add the bay leaf and dried thyme to the pot. Bring the mixture to a boil.

Step 7

Once boiling, reduce the heat to low and cover the pot with a lid. Simmer for 25-30 minutes, or until the lentils are tender.

Step 8

Stir in the chopped escarole and simmer for 5 more minutes, until the escarole is wilted.

Step 9

Season the soup with salt and black pepper to taste. Remove the bay leaf.

Step 10

Stir in the lemon juice just before serving for a bright, fresh flavor.

Step 11

Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve warm.

Nutrition Facts

Serving size	(2744.8g)

Amount per serving	% Daily Value*
Calories	1301.3

Total Fat 44.6g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 4mg	0%
Sodium 5625.1mg	0%
Total Carbohydrate 185.5g	0%
Dietary Fiber 55.2g	0%
Total Sugars 51.1g
Protein 57.2g	0%

Vitamin D 0IU	0%
Calcium 696.1mg	0%
Iron 19.5mg	0%
Potassium 5822.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 16.7%

Carbs: 54.1%