Vegetarian, Low-Fat Lentil & Escarole Soup

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1hr 20mins

Ingredients Nutrition


  1. In a large pot, heat oil over medium heat.
  2. Add onions, celery and carrots.
  3. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes.
  4. Stir in garlic and cook for 1 minute.
  5. Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes longer.
  6. Add lentils and 6 cups cold water to the pot.
  7. Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes.
  8. Season with salt and pepper.
  9. Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips.
  10. When the lentils are tender, stir in the escarole.
  11. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes.
  12. Ladle into bowls, sprinkle with cheese and serve.

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