Lentil Soup with Broccoli Rabe Recipe

Lentil Soup with Broccoli Rabe Recipe

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 1 clove garlic, minced
  • 1 pound lentils
  • 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
  • 1 1/2 lemons, zested
  1. 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. 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. Meanwhile, in a large pot of boiling, salted water, cook the broccoli rabe until just tender, about 5 minutes. Drain.
  4. 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.
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