Ingredients

• 1/4 cup olive oil
• 1 medium carrot, diced
• 1 medium onion, finely diced
• 1 celery, finely diced
• 6 garlic cloves, thinly sliced
• 2 tablespoons chopped parsley
• 4 cups low sodium chicken broth
• 3 cups water
• 1 (14 1/2 ounce) can small diced tomatoes
• 8 ounces brown lentils
• 1 parmesan cheese, rind (about 2 inches by 4 inches)
• 2 bay leaves
• 1 head escarole, cut into 1/2 inch wide strips (about 8 ounces)
• salt
• pepper
• parmesan cheese (to garnish)

Instructions

1. Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.

2. Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.

3. Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.

4. Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.

5. Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.

6. Garnish with a drizzle of olive oil and grated Parmesan cheese.