1 pound ground beef, browned
1 ½ cups dry lentils, sorted and rinsed
2 stalks celery, chopped
1 potato, peeled, and diced
1 clove garlic, minced
1 can (14 ounces) chicken broth
4 ½ cups water
1 medium bunch escarole
¼ teaspoon black pepper
Parmesan or Romano cheese, grated
- Put lentils, celery, potato, and garlic into large soup pot along with chicken broth and water. If using the beef, add it here. Bring to a boil and simmer for ½ hour.
- Rinse escarole well; cut into bite-sized pieces and add to simmering soup.
- Return to the boil and simmer for ½ hour more, until lentils are soft and mashable.
- Add salt to taste, and serve with a sprinkling of grated Parmesan or Romano cheese.