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Vegetable Lentil Soup Recipe

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This recipe for Vegetable Lentil Soup, by , is from The Olson Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nancy Ilk


2 medium sized carrots
2 medium sized celery stalks
1 medium sized onion
3/4 lb small red potatoes
1 garlic clove
2 tbsp olive oil
1 can (14-16 oz) Italian style stewed tomatoes
1 cup dry lentils
2 cans (13-14 oz) chicken broth
1 small head escarole, about 1 lb
Breadsticks (optional)

Dice carrots, celery and onion, cut potatoes into 1/2 inch pieces, mince garlic. In a 5 quart Dutch oven, over medium-high heat, in hot olive oil, cook carrots, celery, and onion until tender, stirring occasionally. Add garlic and cook, stirring just until garlic begins to brown.
Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 cups of water.
Stir with spoon to break up tomatoes. Over high heat, heat to boiling, reduce heat to low, cover and simmer for 50 minutes.
While soup is simmering, thinly slice escarole.
Just before serving, stir escarole into soup in the Dutch oven, cook stirring occasionally, until escarole wilts.
Serve soup with breadsticks, if desired.
Serves 5.

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