Vegetable Lentil Soup

• 2 medium carrots
• 2 medium celery stalks
• 1 medium onion
• 3/4 lb. small red potatoes
• 1 (14 to 16 oz.) can Italian stewed tomatoes
• 3 c. water
• 1 c. dry lentils
• 2 (13 or 14 oz.) cans chicken broth
• 1 garlic clove
• 2 Tbsp. olive and salad oil
• 1 small head escarole

1. Dice carrots, celery and onions.
2. Cut potatoes into 1/2-inch pieces.
3. Mince garlic.
4. In 5-quart Dutch oven over medium high heat, in hot olive oil, cook vegetables until tender.
5. Add garlic. Cook until brown.
6. Stir in tomatoes, lentils, broth, potatoes and water.
7. Over high heat, heat to boiling.
8. Reduce to low and cover. Simmer for 50 minutes.
9. Thinly slice escarole.
10. Just before serving, stir into soup.
11. Cook until wilted.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290007 (may not work)