Lentil, Roasted Tomato and Escarole Soup
-Cut 1 head of escarole cross-wise into 1 inch strips. Soak in ice water until needed to reduce bitterness.
-Put 1 basket of Sungold cherry tomatoes on a baking sheet and roast in the oven for 25-30 minutes.
-Pick off some of the skins and reserve tomatoes and juices when done roasting.
-Finely dice 1 leek and 2 carrots.
-Chop up 3 cloves of garlic.
-In a stockpot, melt 2 TBS butter over medium heat.
-Add the chopped vegetables and sauté until tender, about 5 minutes.
-Rinse ¾ cup of French green lentils in several changes of water.
-Add the lentils to the vegetables along with the following:
1 bay leaf, the roasted Sungold tomatoes, salt, pepper and 5 ½ cups broth or water.
-Bring to a boil, reduce heat, and simmer until lentils are tender, about 40 minutes.
-Drain the escarole then add it to soup and cook for 5-7 minutes more.
-Adjust seasonings and serve in four bowls topped with a little olive oil or truffle oil.