Lentils With Greens Soup

Lentils With Greens Soup
Servings: 4 Prep 5 mins Cook 20 mins plus 24 minutes


  • 1/2 cup dried lentils, rinsed and picked over
  • 8 cups water
  • 1 pound escarole OR: spinach
  • 1 teaspoon vegetable oil
  • 1/2 pound Italian sausage, casing removed
  • 1/2 medium-size onion, chopped
  • 3 teaspoons chicken broth granules
  • 1/8 teaspoon hot-pepper flakes
  • 4 tablespoons grated Parmesan

Make It

1. Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20 minutes or until just tender. Drain.

2. Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.

3. Heat oil in a 4-quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil; lower heat; simmer, covered, 15 minutes.

4. Add lentils and pepper flakes; simmer 3 minutes more.

5. Ladle into 4 bowls. Top each with cheese, dividing equally. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 244, Fat, total (g): 12, chol. (mg): 28, sat. fat (g): 4, carb. (g): 20, fiber (g): 6, pro. (g): 17, sodium (mg): 1247, Percent Daily Values are based on a 2,000 calorie diet.