Lentil Soup and Stew

Lentil and Escarole Soup

Ingredients: Directions:
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 small carrots, chopped
  • 1/4 cup olive oil
  • 2 garlic cloves, chopped
  • 2 cups diced tomatoes
  • 2-1/4 cups lentils
  • 8 cups chicken or beef stock
  • 1 head escarole, chopped
  • Salt and pepper
  • 1/2 cup grated Parmesan cheese
In a large saucepan over medium heat, cook the onion, celery, and carrots in olive oil about 10 minutes.  Add the garlic and cook 1 more minute. Add the tomatoes, bring to a simmer, and cook 10 minutes to reduce the liquid. Add the lentils and stock and bring to a simmer. Reduce the heat to low and cook, uncovered, about 30 minutes. Add the escarole, salt and pepper to taste, and cook until lentils are tender, 35-45 minutes.  Ladle into individual bowls and sprinkle with Parmesan cheese.

Veal with Lentils and Pasta (Courtesy of Mangia Bene Pasta)

Ingredients: Directions:
  • 1 ounce dried porcini mushrooms, soaked in warm water about 15 minutes
  • 2 pounds veal for stew, cut into 1-inch pieces
  • Salt and pepper
  • Flour for dusting
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 8 ounces fresh mushrooms, sliced
  • 1 cup dry white wine
  • 1 tablespoon fresh rosemary, chopped
  • 1 cup chopped tomatoes
  • 3 cups chicken or beef stock
  • 1 cup lentils
  • 3/4 cup small pasta, such as tubetti, shells, or elbows
Drain soaked mushrooms, reserve liquid and add it to the stock.  Salt and pepper the veal and dust with the flour. Heat the oil in a large skillet and cook veal over high heat until veal is brown. Add the onion and mushrooms and continue cooking.  When onion begins to brown, add wine and rosemary, cover and simmer for 5 minutes. Transfer all ingredients to a large saucepan and add the tomatoes and stock.  Bring to a boil, then cover, reduce heat and simmer about 1-1/4 hours. Add lentils and continue cooking about 1 hour.  Stir often to prevent lentils from sticking to the bottom. Cook pasta.  Put pasta into individual soup bowls. Ladle stew over top.

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