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Italian Escarole and Lentil Soup


1 lb Lentils
8 cup Water * or less *
3 tablespoon Olive oil
1 Onion, chopped
1 Garlic clove, minced
1 tablespoon Minced parsley
Olive oil
1 lb Escarole
Salt
1/4 cup Parmesan cheese

Yield: 4 to 6 servings

Wash lentils. Add to water in large pan. Cover and bring to a boil. Lower heat and simmer for approximately one hour or until almost all liquid has been absorbed. Sauté onion, garlic and parsley in a little olive oil. Trim escarole, removing though leaves. Cut leaves into one inch pieces. Wash thoroughly in cold water to remove all of the sand. Add the slightly drained escarole leaves to the onion mixture. Cover and simmer for 15 minutes, stirring occasionally, until the escarole is tender. Add escarole and pan juices to lentils. Season to taste with salt. Serve hot with grated Parmesan cheese sprinkled over the top. Mixture should be moist and soupy.




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