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

About 1 1/2 hours before serving.

1. Dice carrots, celery and onion; cut potatoes into 1/2" pieces; mince garlic. In a 5 quart Dutch oven over medium high heat, in hot oil, cook carrots, celery, and onion until tender. Add garlic and cook, stirring just until garlic begins to brown.

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

3. While soup is simmering, thinly slice escarole. Just before serving, stir into soup; cook until it wilts.

Makes 5 main dish servings, about 2 cups.