Balsamic-Lentil Soup Recipe

Balsamic-Lentil Soup Recipe

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups low-sodium beef, vegetable, or chicken broth
  • 3 cups water
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dried lentils
  • 1 bay leaf
  • 2 cups escarole
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon mild pepper sauce
  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
  2. Add the broth, water, tomatoes (with juice), lentils, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes, or until the lentils are tender.
  3. Remove and discard the bay leaf. Stir in the escarole, vinegar, and mild-pepper sauce. Cook for 5 minutes to blend the flavors.
Salad Recipes|