Total Time: 20 min Prep Time: 5min Cook Time: 15 min Yield: 6-8servings

Ingredients : 

Four cups of low-sodium, fat-free chicken broth

Four cups water

One cup of split brown lentils, rinsed and drained

Salt and freshly ground pepper to taste

Two teaspoons of ground cumin ¼ cup extra-virgin olive oil

Two medium yellow onions, finely chopped

Four large cloves of fresh garlic, finely chopped

Two ounces of ditalini pasta

One large firm-ripe tomato, seeded and cut into chunks 10 ounces fresh escarole, washed and chopped

One cup finely chopped fresh parsley ½ cup fresh lemon juice

Shredded Parmesan cheese for garnish

Instructions : 

Place the chicken broth and water in a big pot and bring it to a boil.

Add lentils, salt, pepper, and cumin to taste, reduce heat to medium and simmer until tender. Do not overcook; it should be tender but firm for beans.

Add the olive oil to the skillet as the lentils are frying, and sauté the onions and garlic until golden brown. Stir the mixture regularly to avoid burning; set aside when browned.

Add pasta and cook when the lentils are almost tender until all are tender but not mushy.

Add the garlic mixture, tomato, escarole, parsley, and lemon juice, and decrease the heat to a medium simmer.

Simmer before you’ve baked the escarole. Serve garnished, if desired, with a small quantity of Parmesan cheese.

Nutrients Values: Calories: 139KCAL – Fat: 2.8g – Protein: 9.3g – Carbs: 20g