We love lentil soup, and we were curious about escarole. So we tried this recipe: https://cooking.nytimes.com/recipes/1013354-lentil-and-escarole-soup?smid=ck-recipe-iOS-share&cgs=c
Our modifications: first, we added 2 celery stalks (diced) to the carrots and onion. Second, the recipe didn’t specify the type of lentils, so we used 1 cup French de Puy lentils (small, dark gray), which hold their shape better than the common brown lentil. Third, for the liquid we used 1 quart (4 cups) no-salt chicken broth and 2 cups water. Fourth, for the bouquet garni, we tossed in 1 bay leaf, 5 sprigs thyme, and 2 parmesan rinds (we didn’t have parsley on hand).
Finally, when serving we followed the tip to toast a slice of crusty bread, rub the surface with a garlic cloves, and then place in the bottom of the bowl before pouring the soup overtop. It was delicious and satisfying. (Apr. 2026)
Cooking Adventures 