Minestra di lentiche con verdura

Puglia
Preparation - Easy
Serves 4 as a main course

• 3 T olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 medium carrots, chopped
• 2 garlic cloves, chopped
• 3 large tomatoes, chopped
• 2 bay leaves, torn in half
• 1 head escarole lettuce (about 1 lb), washed and cut into 1 inch strips.
• 1/2 lb lentils (if using Italian lentils, soak overnight as they do not cook as rapidly as lentils found here in supermarkets.)
• Pecorino or Parmesan cheese as shavings (not grated - see photograph)
• 6 cups water
• Salt and freshly ground black pepper

IN a large saucepan, heat oil over medium heat.

ADD onions, carrots and celery.

SAUTÉ, stirring frequently for about 10 minutes or till soft, do not allow vegetables brown.

ADD 5 cups of water to start.

ADD the lentils and the bay leaf.

COOK for 20 minutes.

ADD 2/3 of tomatoes.

ADD more water if necessary.

COOK for another 10 minutes.

WHEN lentils done to taste, add the escarole.

COOK till escarole turns limp, 3- 4 minutes.

LADLE soup into bowls.

SPRINKLE surface with remainder of the freshly chopped tomatoes and slivers of Pecorino or Parmesan cheese.

SERVE.