Lentil and Escarole Soup
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Tiny, deep green, and fragrant, lentils from the high, dry plains of Castelluccio in Umbria are considered some of the world's best: They're packed with minerals and are especially tender.
A cookbook recipe exclusively for All-Access members from Tasting Italy
A cookbook recipe exclusively for All-Access members from Tasting Italy
WHY THIS RECIPE WORKS
These superior lentils aren't abundant—a factor that contributes to their prized status. Often paired with the region's exceptional sausage, they're also commonplace in soup, a favorite wintertime primo. Because Umbrian lentils hold their s...