
In the words of one of our recipe testers, this lentil and escarole soup is “truly the epitome of classic rustic Italian cooking.” We don’t disagree. Loaded with lentils and vegetables and finished with plenty of Parmigiano-Reggiano, it’s incredibly soul satisfying despite being tossed together with ease from inexpensive pantry staples. It also just happens to be vegetarian and gluten-free. In true Italian fashion, here’s to the simple things in life that taste anything but simple.–Angie Zoobkoff
*NOTE What Are Umbrian Lentils?
Tiny, deep green, and fragrant, lentils from the high, dry plains of Castelluccio in Umbria are considered some of the world’s best. They’re packed with minerals and are especially tender. However, these superior lentils aren’t abundant—a factor that contributes to their prized status. They’re commonplace in soup, a favorite wintertime primo. Because Umbrian lentils hold their shape particularly well during cooking, the soup remains brothy rather than thick and creamy.
Lentil and Escarole Soup
Ingredients
- 1 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery rib, finely chopped
- Sea salt and freshly ground black pepper
- 6 garlic cloves, thinly sliced
- 2 tablespoons minced fresh parsley
- 4 cups canned chicken broth or homemade chicken stock, plus more as needed
- 3 cups cold water
- 8 ounces Umbrian lentils* (see NOTE above) or brown lentils (1 1/4 cups), picked over and rinsed
- One (14 1/2-ounce) can diced tomatoes, undrained
- 1 Parmigiano-Reggiano cheese rind (optional), plus grated Parmigiano-Reggiano for serving
- 2 bay leaves
- 1/2 head escarole, trimmed and cut into 1/2-inch (12-mm) pieces (or substitute spinach, Swiss chard, Lacinato kale, or Belgian endive)
Instructions
- In a Dutch oven or large pot over medium heat, warm the oil until shimmering. Add the onion, carrot, celery, and 1/2 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes. [Editor’s Note: Yes, that's a lot of oil for not a lot of vegetables. We're asking you to take a leap of faith here. The generous amount of oil lends the finished soup an unmistakable richness that we suspect you’ll appreciate.]
- Stir in the garlic and parsley and cook until fragrant, about 30 seconds. Stir in the broth or stock, water, lentils, tomatoes and their juice, Parmigiano rind, if using, and bay leaves and bring to simmer. Reduce the heat to medium-low and cover, leaving the lid slightly ajar. Simmer until the lentils are tender, 25 to 30 minutes if using brown lentils and about 1 hour if using Umbrian lentils.
- Remove and discard the Parmigiano rind, if using, as well as the bay leaves. Stir in the escarole, a handful at a time, and cook until wilted, about 5 minutes or so. If you prefer a brothier consistency to your soup, add more hot broth as desired. Season with salt and pepper to taste.
- Ladle the soup into bowls and drizzle with extra oil, if desired. Pass the grated Parmigiano-Reggiano on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This soup is unbelievably fantastic!!! It gets a solid 10 from us!!! The lentils melt in your mouth and the wonderful flavors and aromas of this soup seem like something straight out of Italy.
This soup was spot-on in multiple ways—easy, delicious, healthy. Just the sight of a large pot of it simmering will put you at ease on a chilly evening. It was generously garlicky and the still-crunchy texture of succulent escarole was wonderful. It reminded me of wilted romaine lettuce in Stir Fried Lettuce and Lettuce Salad with Hot Beef Dressing, both of which I have become a sucker for.
Healthful and delicioso, this Italian lentil soup gets its depth of flavor from quality olive oil, Parmesan cheese, and rich chicken stock. Although I was unable to find the Umbrian lentils, I used brown lentils, which were a quick-cooking substitute.
I’m always looking for a good lentil soup recipe. It also happened that I came down with a cold so this was the perfect thing to help nurse me back to life.
Made this today with black lentils since that’s what I had on hand and wow. I’ve eaten a lot of different lentil soups and this one was honestly incredible.
Thank you so much, Christine. We’re delighted that you enjoyed it. Thanks for taking the time to comment.
I saw escarole in my local grocery store today and having never tried it, decided to take a chance on it today. Found your recipe and…a few hours later we happily are sated by this delicious soup!
Great, Steve!
This Alaskan has never seen or tasted escarole! Lament! Maybe in the big city, but never where I have lived here. Watercress falls in with escarole, too! Maybe this is an excuse to grow some? Does watercress grow in water? Really. I don’t know! Aiya!
Andi, you’re in luck! Watercress can grow hydroponically! As for escarole, I lived a few decades before I encountered it in Manhattan grocery stores. Luckily there are several ingredients you can use in its place. Kale likes cool weather, yes? Do you grow that in your garden?