Mom’s Vegetable Lentil Soup

Submitted by Lori

Yield: 4 to 6 main-dish Servings  (I doubled the recipe for Bunco)

Ingredients

2 14 oz cans chicken broth
½ cup dry lentils
2 medium-sized carrots
1 medium-sized zucchini (10 ounces)
1 medium-sized straight neck squash (10 ounces)
1 garlic clove
1 medium-sized onion
½ medium sized head escarole (I leave this out)
2 tablespoon salad oil
1 32 ounce can tomatoes (I use two 14 ½ ounce cans Italian stewed tomatoes)
¼ cup seasoned dried bread crumbs  (I use Italian Progresso bread crumbs)
1 cup water


Directions:

About 30 minutes before servingIn 4-quart saucepan over high heat, heat chicken broth and lentils to boiling. Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.

Meanwhile:

  1. Cut carrots into ¼- inch-thick slices. Cut zucchini and yellow squash into ½-inch pieces (quarter the pieces if very large); Mince garlic; Coarsely chop onion and escarole.
  2. In 12 inch skillet over medium-high heat, in hot salad oil, cook carrots and onion until lightly browned, about 5 minutes.  Add zucchini, yellow squash, and garlic; cook until lightly browned, about 5 minutes.  Stir in escarole; cook until tender, about 2 minutes.
  3. To lentil mixture, add tomatoes with their liquid, bread crumbs, vegetables in skillet, and 1 cup water; over high heat, heat to boiling.  Reduce heat to low; cover and simmer 5 minutes to blend flavors.  Makes 4 main-dish servings.
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