How To Make Lentil Soup with Broccoli Rabe
This low-fat lentil soup recipe serves up an earthy side that’s loaded with crisp broccoli, and a broth seasoned with zesty lemon and rich tomato.
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!
- Calories: 529.10kcal
- Fat: 9.02g
- Saturated Fat: 0.80g
- Trans Fat: 0.03g
- Monounsaturated Fat: 4.70g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 85.52g
- Fiber: 17.94g
- Sugar: 7.30g
- Protein: 32.95g
- Sodium: 1478.14mg
- Calcium: 217.94mg
- Potassium: 1302.81mg
- Iron: 10.48mg
- Vitamin A: 416.70µg
- Vitamin C: 46.32mg
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