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The activities and volunteer coordinator at Brighton Gardens of Florham Park, NJ, shares here grandma’s special recipe with us today! “I am so excited that my grandma’s recipe is being included in the cookbook. She brought this recipe from Italy around 1920. Monday night was soup night and we always had this with a side salad and garlic bread. When my sons were growing up, I continued the tradition. My husband and I still have it, but without the bread and salad. It is both healthy and filling without the sides,” she says.
Did you know? Lentils are a very good source of fiber, two B-vitamins and protein. Plus, a cup of cooked lentils contains just 230 calories and virtually no fat.
Want a chance to try out more delicious Sunrise Signature Dining recipes like this one, below? all of our favorite recipes, including others from our 2015 Recipes from the Heart Cookbook, can be found on our food blog.
Grandma’s Escarole & Lentil Soup
3 tbsp olive oil
2 cloves garlic, peeled and chopped
1 yellow onion, peeled and small diced
2 stalks celery, small diced
2 carrots, peeled and small diced
2 red potatoes, skin on, small diced
1 lb bag of lentils
1 28 oz can Italian plum tomatoes, chopped
4 quarts low sodium chicken stock
1 cup water
1 head escarole, roughly chopped
Heat the oil in a large pot. Add the garlic and onion. Sauté until soft. Add the celery, carrots and potatoes. Sauté for 5 minutes more. Add the lentils. Stir to coat in the oil. Add the tomatoes, stock and water. Bring to a boil, reduce to a simmer. Cover and simmer until lentils are tender. Stir in the escarole. Cook for 3 minutes. Serve immediately.