"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lentil Mushroom Escarole Soup Recipe

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This recipe for Lentil Mushroom Escarole Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ubersax
Added: Saturday, June 24, 2006


2 T. olive oil
1 large onion, chopped
2 cloves garlic, minced 2 med. carrots, diced
4 c. mushrooms
1 t. salt
2 whole canned tomatoes
1/2 t. pepper
1-1/4 c. lentils, brown
1/2 head escarole, use only green parts,
Discard core chopped in 1" pieces
6 c. water/or chicken broth
2 T. basil
2 T. Parsley

1. Sauté in oil with onions, garlic, carrots, mushrooms.
2. Add tomatoes, broth, salt and pepper and other seasonings with lentils.
3. Bring to boil, reduce to simmer.
4. Cook for approximately 40 minutes.
5. Add escarole and simmer for another 20 minutes more until lentils are soft.

Preparation Time:
Preparation Time:
1 hour




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