Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan over medium heat, cook the onion, celery and carrots in the olive oil, stirring frequently, until golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, bring to a simmer, and cook, uncovered, for 10 minutes to reduce the liquid. | 2. Pick over the lentils, discarding any stones or misshapen lentils. Rinse well and stir into the saucepan. Stir well; add the stock, and bring to a simmer over medium heat. Reduce the heat to low and cook, uncovered, until partially softened, about 30 minutes. Add the escarole, salt, and pepper and cook until the lentils are tender, about 30 minutes longer. | 3. Ladle into warmed soup plates and sprinkle with the cheese. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
celery rib	2		chopped	-	-	-	-
carrot	2		peeled chopped	41.0	9.58	0.93	0.24
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	2		chopped	-	-	-	-
tomato juice	2	cups	peeled peeled seeded chopped canned	82.62	17.1558	4.131	1.4094
green lentil	2 1/4	cups		-	-	-	-
chicken stock meat	8	cups		-	-	-	-
escarole	1		chopped	-	-	-	-
salt black pepper			ground	-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.