Recipe courtesy of CSA member Jason Gasdick
Ingredients & Directions
Aromatics
1 carrot – dice medium
1 medium onion – dice small
1 medium celery stalk – dice small
6 cloves garlic – peel and slice thin
2 Tb parsley – mince
1⁄4 tsp salt
1⁄4 cup olive oil
Combine the chopped ingredients, olive oil, and salt to soup pot. Cook 17-20 minutes over medium heat until lightly browned.
Soup
1 14.5 oz can diced tomatoes
8 oz lentils
4 cups chicken broth
3 cups water
2 bay leaves
Parmesan rind (8 sq inches)
Add to pot. Increase heat to medium high
When pot boils, decrease the heat to low and partially cover the pot. Simmer for 1 to 1 hour 15 minutes, until the lentils are soft.
Escarole
1 head of escarole
Rinse and cut into bite-sized pieces, Add to soup. Cook 5 minutes or until escarole is wilted.
Serving
Parmesan cheese – grate
Salt and pepper – season soup to taste
Grated Parmesan
Olive oil
Serve with cheese and additional olive oil.
