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  • Home
  • Blog
  • About
    • Your Nutritionist
    • ImperfectlyVegan >
      • Individual
      • Communal
      • Environmental
  • EVENTS
    • Imperfectly Vegan Getaways
    • Speaking Events
    • Retreats >
      • Sample Retreat Menu
  • MARKETPLACE
    • BOOKS >
      • The Sacred Art of Eating
      • Imperfectly Vegan: Halloween Style
    • Online Courses
    • JuicePlus+
    • TowerGarden
    • DoTerra Essential Oils
  • Contact
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YOUR CART

Green Lentil and Escarole Soup

PictureFeatured ingredient: French green lentils
Serves 4

INGREDIENTS

1 Tablespoon unsalted margarine
½ medium onion, finely chopped
1 small clove garlic, finely chopped
1 small carrot, coarsely chopped
¾ cup French green lentils (or brown lentils)
1 bay leaf
2 whole canned tomatoes, drained, seeded, and coarsely chopped
   OR  ¼ cup of Yum Yum Roaste Tomato Spread
1 ½ teaspoons salt
1/8 teaspoon freshly ground pepper
½ head escarole, cut crosswise into 1-inch strips*
2 teaspoons extra-virgin olive oil

DIRECTIONS

In a stockpot, melt butter over medium heat.  Add onion, garlic, and carrot; sauté until tender, about 5 minutes.  Add lentils, bay leaf, tomatoes, salt, pepper, and 5 ½ cups water. Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes. Add the escarole to the soup and cook for 5 minutes more.  Adjust seasonings and serve soup in four bowls.

Notes:  Lentils are a good source of protein and, because they are a plant food, provide fiber as well. If French green lentils are not available, you can substitute with brown lentils. 

* Can be grown on the TowerGarden.





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