Recipe: Broccoli Rabe Lentil Soup

Colorful drawing of soup in a pot. There are soup ingredients in front of the pot.

Broccoli Rabe Lentil Soup 

Last week we discussed ways to get a better "nutrient bang for your buck." This is a simple, nutrient-dense soup with only five ingredients (not including water, olive oil, salt, and pepper). It's flexible and comes together quickly. Makes 4 servings.

1 cup lentils, rinsed 
1 bunch broccoli rabe, chopped (can substitute kale or mustard greens)
4 cloves garlic, chopped
1 lemon, zested and juiced 
Olive oil, salt, pepper
5 cups water
Bouillon/broth/bouillon paste to taste 

Heat stock pot/Dutch oven over medium heat. Add generous amount of olive oil. Sauté garlic over medium heat for about 30 seconds - 1 minute, until fragrant. Add broccoli rabe. Season with salt. Sauté for about 2-3 minutes, until leafy bits have browned but stalks and blossoms still bright green. Scrape everything out of pan and set aside. 

Add another small swirl of olive oil and add lentils to pot. Add bouillon paste or any other dry or sticky seasoning at this time (salt, a little red pepper flake, tomato paste, etc. is nice). Let everything toast for about 30 seconds. 

Add enough water (or broth if not using bouillon paste) to cover, about five cups. Bring to boil. Reduce to simmer. Cover and cook about 10-15 minutes. Lentils should be intact and have a bite but not al dente. 

Stir broccoli rabe/garlic back in. Bring back to simmer for about five minutes. Season to taste. Turn off heat. Add lemon zest and juice. Taste again. If you want, serve with a little extra olive oil and lemon zest on top. Fresh parm would be good too. 


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