5.0 from 24 votes
French Lentil Soup with Escarole
This lentil soup, with smoky bacon, Le Puy lentils, red wine, and escarole is a hearty bowl that's perfect for a chilly day. To make the soup vegetarian, omit the bacon, sauté the vegetables in 2 tablespoons of olive oil, and use vegetable stock.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 330 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 teaspoon olive oil
- 4 ounces Bacon , cut into 1/4 inch pieces
- 2 large carrots , cut into a 1/4-inch dice (1 cup)
- 2 large celery stalks , cut into a 1/4-inch dice (1 cup)
- 2 large leeks , thoroughly washed, trimmed and chopped (white and light green parts only)
- 3 cloves garlic , minced
- 1/2 cup dry red wine
- 1 cup French green lentils (Le Puy, sorted to remove any stones, and rinsed)
- 6 cups chicken or vegetable stock
- 2 cups water
- 1 tablespoon fresh thyme leaves , chopped
- 1 bay leaf
- 1/2 to 1 pound escarole cleaned, trimmed, and torn or chopped into bite-sized pieces (see note)
- Kosher salt and freshly-ground black pepper
- extra-virgin olive oil , for drizzling (optional)
- Buttery Garlic Croutons (optional)
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.
Cup of Yum
Notes
- I like a prominent amount of escarole in my lentil soup (similar to how I'd make Escarole and Beans), so I use a full pound. (1 full medium to large head.) If you prefer less escarole in your soup, use 1/2 pound, or 1/2 of a head.
- For soups, I like to trim off the white root end and use the dark and light green-yellow parts of the escarole leaves.
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
34g
(11%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
19mg
(6%)
Sodium
525mg
(22%)
Potassium
977mg
(28%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Vitamin A
5810IU
(116%)
Vitamin C
11.2mg
(12%)
Calcium
91mg
(9%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 330
% 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.