Lentil & Escarole Soup (Cook's Illustrated)

85 mins (prep 10, cooking 75)
15 ingredients
6 servings
This was yummy! I wanted to try something new and decided on this and was glad I did. Cook's Illustrated/America's Test Kitchen seldom ever lets me down. I served this over large croutons I made from stale bread I had in the freezer by cutting it into large cubes and toasting/drying it out in the oven.

Categories:  lentil , beans , clear-soup , <-4-hours , soups-&-stews , time-to-make ,
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Serving Size (297.99 g)
Servings 6
Amount per Serving
Calories 117.22 Calories from Fat 97.47
% Daily Value *
Total Fat 10.83g 100.0%
Saturated Fat 1.65g 49.51%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 53.44mg 13.36%
Total Carbohydrate 2.91g 5.82%
Dietary Fiber 0.06 g 1.51%
Sugars 0.24 g %
Protein 3.39g 40.69%
Vitamin A 0.27IU% Vitamin C 0.94mg%
Calcium 15.48mg% Iron 0.44mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium carrot, medium onion, chopped parsley, diced tomatoes, small, brown lentils