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A classic soup revised with escarole, a mildly bitter green, joined with earthy lentils in a broth with balsamic vinegar.

4 Servings

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups beef, vegetable, or chicken broth
3 cups water
1 can diced tomatoes
1 cup dried lentils, sorted and rinsed
1 bay leaf
2 cups escarole, chopped
2 tablespoons balsamic vinegar
1 teaspoon mild-pepper sauce

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the garlic and cook for 1 minute.

Add the broth, water, tomatoes (with juice), lentils, and bay leaf. Bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes, or until the lentils are tender.

Remove and discard the bay leaf. Stir in the escarole, vinegar, and mild-pepper sauce. Cook for 5 minutes to blend the flavors.