French Lentil Soup with Escarole
User Reviews
5
French Lentil Soup with Escarole
Description
French Lentil Soup with Escarole combines French green lentils with diced carrots, celery, leeks, and garlic sautéed alongside crisp bacon. The vegetables are softened and lightly browned before being deglazed with dry red wine, adding depth. Lentils are simmered with chicken (or vegetable) stock, water, fresh thyme, and bay leaf until tender. Escarole is stirred in towards the end, wilting into the soup to provide a mild bitterness and leafy texture.
The soup yields a balanced mix of smoky bacon, earthy lentils, and green notes from escarole. The red wine adds subtle acidity and richness, while the thyme and bay leaf give aromatic complexity. The cooking method of simmering partially covered allows flavors to meld without losing moisture. Final seasoning with salt and pepper adjusts taste to preference.
This soup serves well as a filling lunch or a light dinner starter. The presence of bacon and fresh herbs brings savory warmth, making it suitable for cooler weather or as comfort food. Optional drizzles of olive oil or garnishes such as garlicky croutons can add richness and texture contrasts.
Ingredients
- 1 teaspoon olive oil
- 4 ounces Bacon , cut into 1/4 inch pieces
- 2 large carrot cut into a 1/4-inch dice (1 cup
- 2 large celery cut into a 1/4-inch dice (1 cup, stalks
- 2 large leek thoroughly washed, trimmed and chopped (white and light green parts only
- 3 cloves garlic , minced
- 1/2 cup red wine dry
- 1 cup French green lentils (Le Puy, sorted to remove any stones, and rinsed)
- 6 cups chicken stock or vegetable stock
- 2 cups water
- 1 tablespoon thyme chopped, fresh leaves
- 1 bay leaf
- 1/2 to 1 pound escarole cleaned, trimmed, and torn or chopped into bite-sized pieces (see note)
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
- extra-virgin olive oil , for drizzling (optional)
- garlic crouton optional, buttery
Instructions
- In a large, heavy bottomed pot or Dutch oven, cook bacon in olive oil until crisp. Remove bacon from pan with a slotted spoon and set aside.
- Add carrots, leeks, and celery to the pot with 1/2 teaspoon each kosher salt and pepper. Sauté over medium-high heat until vegetables are softened and beginning to brown. Add garlic, and cook for 1 minute, until fragrant.
- Deglaze the pan with red wine and cook for 1-2 minutes, scraping any browned bits from the bottom of the pot.
- Stir in lentils, followed by stock, water, thyme, bay leaf, reserved bacon, and an additional 1/2 teaspoon salt.
- Bring to a boil, reduce heat, and simmer, partially covered for 25 minutes. Stir occasionally.
- Add escarole to the pot and stir it into the soup (it will look like a ton of escarole; it will wilt down as you stir the soup).
- Bring the soup back to a boil, partially cover the pot, reduce heat, and simmer for 15-20 minutes, until lentils and escarole are soft.
- Remove bay leaf. Season soup to taste with salt and pepper. Serve with a drizzle of extra-virgin olive oil, freshly-cracked black pepper, and garlic croutons, if desired.
Notes
- Use a full pound of escarole for a pronounced leafy presence; reduce to half if preferred less prominent.
- Trim the white root end of escarole and incorporate the tender green and yellow leaves for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 525mg | 22% |
| Potassium | 977mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
| Vitamin A | 5810IU | 116% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 91mg | 9% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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