Lentil Soup with Broccoli Rabe

  • Active Time 15m
  • Total Time 40m

Serves 4

Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup. You'll find, though, that a bit of bite enlivens the lentils.

ingredients

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, minced
  • 1 pound lentils (2 cups)
  • 2 1/2 quarts water
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound broccoli rabe, cut into 1 1/2-inch lengths (about 2 quarts)
  • Grated zest of 1 1/2 lemons

directions

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the carrots, celery and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Stir in the lentils, water, tomato paste, bay leaf, salt and pepper. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, about 30 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the broccoli rabe until just tender, about 5 minutes. Drain.

Stir the lemon zest into the soup. Remove the bay leaf. Ladle the soup into bowls and top each serving with some of the broccoli rabe.

Tip: VARIATIONS: <LI>Omit the broccoli rabe. Shred 10 ounces of raw spinach, escarole or Swiss chard leaves and stir them into the soup 5 minutes before it's done.</LI>
 <LI>The lentil soup is also delicious on its own, without any greens at all.</LI> WINE RECOMMENDATION:
 This is a great time to turn to an old friend, Beaujolais. The wine's frank fruitiness, soft texture and lively acidity will contrast with the lentils and will blunt the bitterness of the broccoli rabe.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2966

nutrition information per serving

503 calories; 8g total fat; 0mg cholesterol; 70mg sodium; 78g carbohydrates; 37g fiber; 36g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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