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.
Serves:
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
Instructions
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In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent.
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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.
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Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for about 30 minutes, until the lentils are tender.
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In a large pot of boiling, salted water, cook the broccoli rabe for about 5 minutes until just tender. Drain.
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Stir the lemon zest into the soup. Remove the bay leaf.
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Ladle the soup into bowls and top each serving with some of the broccoli rabe. Enjoy!
Nutrition
- 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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