Lentil Escarole Soup Cook's Illustrated

Warm, hearty, and packed with wholesome ingredients, this Lentil Escarole Soup from Cook's Illustrated is the perfect comfort food for any season. Highlighting the earthy flavors of tender brown lentils, the freshness of escarole, and aromatic spices like cumin and thyme, this soup offers a satisfying blend of texture and taste. The base of sautéed onion, carrot, and celery creates a savory foundation, while a splash of lemon juice adds a bright, tangy finish. Ready in under an hour and suitable for a six-serving meal, this one-pot recipe is both nourishing and easy to prepare. Top it off with a sprinkle of Parmesan cheese for a rich, creamy touch, and serve it with crusty bread for a complete, soul-soothing dinner. Perfectly suited for fans of healthy soups, Mediterranean flavors, and vegetarian-friendly recipes!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrot, diced
• 2 medium celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 whole bay leaf
• 1 cup brown lentils, rinsed and drained
• 6 cups low-sodium chicken or vegetable broth
• 2 cups water
• 1 head escarole, chopped
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0 grated Parmesan cheese, for serving (optional)

Directions

Step 1

Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat.

Step 2

Add the onion, carrot, and celery. Cook, stirring frequently, until vegetables are softened but not browned, about 8-10 minutes.

Step 3

Stir in the garlic, tomato paste, cumin, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.

Step 4

Add the lentils, chicken or vegetable broth, and water. Increase heat to high and bring the mixture to a boil.

Step 5

Reduce heat to low, cover, and simmer until the lentils are tender, about 25-30 minutes.

Step 6

Remove the bay leaf. Add the chopped escarole to the pot and stir to combine. Continue cooking, uncovered, for 5-7 minutes, or until the escarole is wilted and tender.

Step 7

Stir in lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.

Step 8

Ladle the soup into bowls and serve hot, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(2850.2g)

Amount per serving	% Daily Value*
Calories	821.7

Total Fat 35.2g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 4mg	0%
Sodium 2345.8mg	0%
Total Carbohydrate 96.3g	0%
Dietary Fiber 34.3g	0%
Total Sugars 21.4g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 505.3mg	0%
Iron 14.0mg	0%
Potassium 3191.2mg	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: 37.3%

Protein: 17.3%

Carbs: 45.4%