2 med.-sized carrots
2 med.-sized celery stalks
1 med.-sized onion
3/4 lb. sm. red potatoes
1 garlic clove
2 tbsp. olive or salad oil
1 (14 1/2 to 16 oz.) can Italian stewed tomatoes
1 c. dry lentils
2 (13 3/4 to 14 1/2 oz.) cans chicken broth
1 sm. head escarole (about 1 lb.)
3 c. water

1. Dice carrots, celery and onion; cut potatoes into 1/2 inch pieces; mince garlic. Cook carrots, celery and onion in 2 tablespoons oil in 5-quart Dutch oven until tender. Add garlic and cook until garlic begins to brown.

2. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 cups water; stir with spoon to break up tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 50 minutes.

3. While soup is simmering, thinly slice escarole. Just before serving, stir escarole into soup; cook until escarole wilts. Serve soup with breadsticks, if you like.