Lentils With Greens Soup

Makes 4
Prep 5 m
Cook 20 m
Cook plus 24 minutes



  1. 1 of 5 Combine lentils and 4 cups water in a saucepan; simmer, uncovered, 20 minutes or until just tender. Drain.
  2. 2 of 5 Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
  3. 3 of 5 Heat oil in a 4-quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil; lower heat; simmer, covered, 15 minutes.
  4. 4 of 5 Add lentils and pepper flakes; simmer 3 minutes more.
  5. 5 of 5 Ladle into 4 bowls. Top each with cheese, dividing equally. Makes 4 servings.
Nutrition Information for Lentils With Greens Soup
Servings Per Recipe: 4
Per Serving: 17 g pro., 244 kcal cal., 12 g Fat, total, 20 g carb., 4 g sat. fat, 28 mg chol., 1247 mg sodium, 6 g fiber