2 med. carrots
2 med. celery stalks
1 onion
3/4 lb. sm. red potatoes
1 garlic clove
2 tbsp. salad oil
16 oz. Italian stewed tomatoes
1 c. dry lentils
2 (14 oz.) chicken broth
1 sm. head escarole

About 1 1/2 hours before serving dice carrots, celery and onion, cut potatoes, mince garlic, in 5 quart Dutch oven salad oil, cook carrots, celery and onions, add garlic and cook.

Stir in stewed tomatoes, dry lentils, chicken broth, potatoes and 3 cups of water, stir with spoon to break up tomatoes over high heat, heat to boiling. Reduce heat, cover and simmer 50 minutes. While simmering, slice escarole, just before serving, stir escarole into soup, stir and cook. 5 main dish servings 2 cups each.