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SOUP

Minestra di lentiche con verdura
Puglia
Preparation - Easy; Prep: 20 - Cook: 50
Serves 4 as a main course
Vegetarian

INGREDIENTS:

• 3 T olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, chopped
• 3 large tomatoes, chopped
• 2 bay leaves, torn in half
• 1 head escarole lettuce (about 1 lb), washed and cut into 1 inch strips.
• 1/2 lb lentils (if using Italian lentils, soak overnight as they do not cook as rapidly as lentils found here in supermarkets.)
• Pecorino or Parmesan cheese as shavings (not grated - see photograph)
• 6 cups water
• Salt and freshly ground black pepper

 Large saucepan.

METHOD:

1. IN a large saucepan, heat oil over medium heat.
2. ADD onions, carrots and celery.
3. SAUTÉ, stirring frequently for about 10 minutes or till soft, do not allow vegetables brown.
4. ADD 5 cups of water to start.
5. ADD the lentils and the bay leaf.
6. COOK for 20 minutes.
7. ADD 2/3 of tomatoes.
8. ADD more water if necessary.
9. COOK for another 10 minutes.
10. WHEN lentils done to taste, add the escarole.
11. COOK till escarole turns limp, 3- 4 minutes.
12. LADLE soup into bowls.
13. SPRINKLE surface with remainder of the freshly chopped tomatoes and slivers of Pecorino or Parmesan cheese.

SERVE.

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