Ingredients Jump to Instructions ↓

  1. 2 large carrot s

  2. 2 1/2 cups lentil s, rinsed

  3. 1 large white onion

  4. 2 celery stalks w/leaves

  5. 1 large head escarole

  6. 8 cups chicken stock

  7. 5 cloves minced garlic

  8. 1, 28oz can tomato puree or diced Freshly grated pecorino romano

  9. 1/2 cup good olive oil Red pepper flakes to taste

Instructions Jump to Ingredients ↑

  1. Saute lentils in EVOO and garlic for 5 minutes. Add onion, celery, carrots and escarole and cook until soft. Add chicken stock and tomato puree, bring to a boil, then reduce heat to simmer and cook for one hour, covered. Top with a dusting of Pecorino Romano before serving.


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