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Ingredients
- 1 lb lentils
- 1/4 c. extra virgin olive oil
- 2 x cloves garlic, halved lengthwise
- 1 x onion, minced
- 1 tsp oregano
- 1 head escarole or possibly endive, washed and cut in 2 inch lengths
- 3 c. water salt
- 1/4 tsp cayenne
Directions
- Cook lentils according to basic directions, using 7 c. water. (Rinse lentils, and place them into a pot; add in 7 c. water. Bring to a boil, simmer till they are soft but not mushy.)
- In a soup kettle, heat extra virgin olive oil and brown the garlic pcs on both sides.
- Add in onion and oregano, and saute/fry till onion is soft and lightly browned.
- Garlic pcs may be removed if you like. Add in escarole (or possibly endive) and 3 c. water. Cook about 10 min or possibly till escarole is tender. Add in lentils, with their cooking broth, salt, and cayenne. Let soup cook for 10 min to allow flavors to blend.
- Pass cheese at the table. Serve with crusty, whole wheat Italian bread and perhaps a salad of julienne cut beets with extra virgin olive oil and wine vinegar dressing.
- [] Lentils have a bad name because Cinderella was forced to pick them out of the fireplace. They are quite delicious, properly cooked, and go well with almost anything. They have great nutritive value, and are inexpensive. Try some tomorrow! I have some red lentils which I bought just because they are pretty. I am now on a quest for a proper recipe. []
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