Lentil Soup

• 2 medium size carrots
• 2 medium celery stalks
• 1 medium onion
• 3/4 lb. small red potatoes
• 1 garlic clove
• 2 Tbsp. olive oil
• 1 (16 oz.) can Italian style tomatoes
• 1 c. dry lentils
• 2 (14 oz.) cans chicken broth
• 1 small head escarole (about 1 lb.)
• breadsticks (optional)

1. Dice carrots, celery and onion.
2. Cut potatoes into 1/2-inch pieces.
3. Mince garlic.
4. Heat oil in large pan and cook carrots, celery and onion until tender.
5. Add garlic and stir just until garlic begins to brown.
6. Stir in tomatoes with their liquid, chicken broth, potatoes and 3 cups of water.
7. Stir with spoon to break up tomatoes.
8. Heat to boil; reduce heat to low, cover and simmer for 50 minutes.
9. While soup is simmering, thinly slice escarole and stir into soup just before serving.
10. Cook until escarole wilts.
11. Serve with breadsticks, if desired.
12. Makes about five 2-cup servings.

carrots, celery stalks, onion, red potatoes, garlic, olive oil, italian style tomatoes, lentils, chicken broth, head, breadsticks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381843 (may not work)