Name: Lentil Soup with Broccoli Rabe
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 1 onion -; 2 carrots -; 2 ribs celery -; 1 clove garlic -; 1 lb. lentils (2 cups) -; 2 1/2 qt. water -; 2 tbsp. tomato paste -; 1 bay leaf -; 2 1/4 tsp. salt -; 1/4 tsp. fresh-ground black pepper -; 1 lb. broccoli rabe -; Grated zest of 1 1/2 lemons -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Lentil Soup with Broccoli Rabe

1. 2 tbsp. Cooking oil -

2. 1 onion -

3. 2 carrots -

4. 2 ribs celery -

5. 1 clove garlic -

6. 1 lb. lentils (2 cups) -

7. 2 1/2 qt. water -

8. 2 tbsp. tomato paste -

9. 1 bay leaf -

10. 2 1/4 tsp. salt -

11. 1/4 tsp. fresh-ground black pepper -

12. 1 lb. broccoli rabe -

13. Grated zest of 1 1/2 lemons -

How to cook deliciously - Lentil Soup with Broccoli Rabe

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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.