Escarole and lentils soup


Tempo di preparazione

10 minutes

Tempo di cottura

30 minutes


Ingredients for 4:

  • 1 bag of OrtoRomi Scarola salad,
  • 1 carrot,
  • 300g of lentils,
  • 1 clove of garlic,
  • Extra virgin olive oil,
  • 1 slice of thick cut raw ham,
  • 1 potato,
  • 1 tablespoon of tomato paste,
  • Homemade bread,
  • Salt and pepper.


Escarole is a variety of endive that is particularly suitable for use as an ingredient to cook for quick and easy side dishes and soups. Famous is the Neapolitan one, prepared with anchovies, olives, raisins, pine nuts and chilli.

Peel the carrot and cut it into cubes. Peel the garlic and cut it in half, then transfer it to a saucepan with a drizzle of oil and fry it. When it is golden, remove it and add the carrot. Let it brown, then add the ham and the potato, both diced. Cook for a few minutes and add the well rinsed lentils. Cover with hot water and the tomato paste and bring to a boil. Cook, adding the chopped escarole 10 minutes from the end. Season with salt and pepper and serve with a drizzle of raw oil and some golden croutons under the oven grill.

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