Ingredients
2tbspcooking oil
1onion
2carrots
2celery ribs
1garlic clove
1lblentils,(2 cups)
10cupswater,(2½ quarts)
2tbsptomato paste
1bay leaf
2¼tspsalt
¼tspfresh ground black pepper
1lbbroccoli rabe
1½lemons,zested, grated
Preparation
In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent.
Stir in the carrots, celery and garlic and cook, stirring occasionally, for about 5 minutes, until the vegetables start to soften. 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, for about 30 minutes, until the lentils are tender.
In a large pot of boiling, salted water, cook the broccoli rabe for about 5 minutes until just tender. 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. Enjoy!
