Broccoli Rabe Greens With Lentil Soup
This soup speaks to more than comfort — it crosses culinary lines with the flavors of India and beyond.
- 2 stalks celery, diced
- 1/2 red onion, diced
- 2 carrots, diced
- Olive oil
- 1 tbsp tomato paste
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tbsp cumin
- 1 tsp ground red pepper
- 1 can whole tomatoes in juice
- 1 cup uncooked lentils
- 2 bay leaves
- Sea salt and fresh ground pepper as needed
- 4 cups chicken broth (low sodium)
- 2 cups water (you may need to add a little more depending on the amount of broth you like)
- 3 red potatoes, diced
- 1 bunch broccoli rabe leaves, roughly chopped
Directions: In a large soup pot, heat a hearty amount of olive oil (4-5 tbsp) over medium heat. Add carrots, celery and onions with some salt and pepper to release the liquids from the vegetables. After cooking 5-7 minutes, add the tomato paste and garlic, then stir to combine, cooking for 3 minutes. Add the curry, cumin and the red pepper, mix to combine and cook for 3 more minutes (adding spices early on like this helps the flavors really pop in the final dish). Add the can of tomatoes with juices, bay leaves, salt and pepper, stirring again to combine. Bring to a simmer then add the lentils. Stir while cooking for 3 minutes. Add the chicken broth and water to the pot, turn to medium high and bring to a boil. This will take 10 minutes or so. Lower to medium and simmer for 5-10 minutes more. Add the potatoes simmering until the potatoes are soft, again 5-10 minutes.
Lastly, add the broccoli rabe and mix it in. You may seem like you have too much, but it will wilt quickly. Serve your soup immediately with some crusty bread on the side.
The curry and cumin from this will have your house smelling amazing! There will be a lot of standard fare coming on the menu over the next week. Mix it up over the holidays and serve this dish with a nice glass of NV McFadden Cuvée Brut Sparkling Wine.