Vegetable Lentil Soup Recipe

• 2 med.-sized carrots
• 2 med.-sized celery stalks
• 1 med.-sized onion
• 3/4 pound sm. red potatoes
• 1 garlic clove
• 2 tbsp. olive or possibly salad oil
• 1 (14 1/2 to 16 ounce.) can Italian stewed tomatoes
• 1 c. dry lentils
• 2 (13 3/4 to 14 1/2 ounce.) cans chicken broth
• 1 sm. head escarole (about 1 lb.)
• 3 c. water

1. 1.
2. Dice carrots, celery and onion; cut potatoes into 1/2 inch pcs; mince garlic.
3. Cook carrots, celery and onion in 2 Tbsp.
4. oil in 5-qt Dutch oven till tender.
5. Add in garlic and cook till garlic begins to brown.
6. 2.
7. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 c. water; stir with spoon to break up tomatoes.
8. Heat to boiling.
9. Reduce heat to low; cover and simmer 50 min.
10. 3.
11. While soup is simmering, thinly slice escarole.
12. Just before serving, stir escarole into soup; cook till escarole wilts.
13. Serve soup with breadsticks, if desired.

carrots, celery, onion, red potatoes, garlic, olive, italian stewed tomatoes, lentils, chicken broth, head, water

Taken from cookeatshare.com/recipes/vegetable-lentil-soup-53639 (may not work)