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Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer. Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally. Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil. Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft. Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste. Garnish with a drizzle of olive oil and grated Parmesan cheese.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces