Lentil and escarole soup: Neapolitan recipe

An elegant dish of the Neapolitan culinary tradition typical of the cold season. Lentil and escarole soup is a light and healthy dish with rustic origins and is suitable for vegetarians or those on a diet. The recipe includes a few simple ingredients: escarole (a vegetable rich in water and fiber), lentils (one of the few legumes that, when bought dry, do not need to be soaked for hours before cooking), oil, garlic. , pepper and parsley. To make the soup tastier, you can serve it with croutons. Cooking it is very simple, let’s see how it is prepared.

Ingredients for 4 people:

  • 400 g of lentils
  • 4 packets of escarole
  • oil
  • salt
  • pepper (or pepper)
  • Parsley
  • garlic


Cook the lentils in a pot of plenty of water for 45 minutes (double the size of the lentils). Escarole is also boiled in a separate pot. Fry the oil and garlic, add the lentils for 5 minutes, then add the escarole, cook for another 5 minutes. At the end, add salt and pepper and serve. Serve with well toasted croutons and a drizzle of extra virgin olive oil.

Recipe source: “Frijenno magnanno. A thousand and one … recipes ”, a collection of typical recipes from Campania presented by Luciano De Crescenzo

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