Escarole Lentil Soup

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

  1. 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.
  2. Rinse escarole well; cut into bite-sized pieces and add to simmering soup.
  3. Return to the boil and simmer for ½ hour more, until lentils are soft and mashable.
  4. Add salt to taste, and serve with a sprinkling of grated Parmesan or Romano cheese.

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