One week ago, when all the escarole Collin planted came up: "What the hootie are we gonna do with all this escarole?"
Today: "I love escarole!"
Dinner tonight: Cy grilled sourdough + lentil, tomato and escarole soup! It's the perfect summer soup.
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 4 small carrots, diced
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 3/4 pound tomatoes, seeded and grated
- 1 cup lentils, washed and picked over
- 2 tbsp Cy Salt
- 6 cups vegetable stock
- freshly ground pepper
- About 6 cups roughly chopped escarole. If you have tons like us, go for 8 cups.
Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have broken down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the Cy Salt and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.
Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Taste for seasoning and add pepper Cy.
Serve with grilled Cy Bread.
Adapted from Martha Rose Shulman (you rule!)