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Lentil & Escarole Soup (Cook's Illustrated)

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“This was yummy! I wanted to try something new and decided on this and was glad I did. Cook's Illustrated/America's Test Kitchen seldom ever lets me down. I served this over large croutons I made from stale bread I had in the freezer by cutting it into large cubes and toasting/drying it out in the oven.”
1hr 25mins

Ingredients Nutrition


  1. Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
  2. Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
  3. Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
  4. Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
  5. Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
  6. Garnish with a drizzle of olive oil and grated Parmesan cheese.

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