Lentil Soup with Broccoli Rabe

After a weekend of eating lots of heavy foods during our NYC trip for Shea's birthday, we knew that we needed to eat something a little bit lighter this week. As per usual, we were looking for a recipe that we could make to eat for two nights in a row while Shea is at night class. We did a quick google search, and found this recipe for an easy soup that we already had most of the ingredients for at home.

The only two changes we made to this recipe were substituting 1 quart of water with 1 quart of chicken stock for some extra flavor, and substituting broccoli rabe with regular broccoli. After it was all done cooking, I thought the flavor was a little bit bland, so I added some hot paprkia, a little bit of cayenne, and a touch of cumin. When it was all said and done, it was a tasty and healthy dish!

Lentil Soup with Broccoli Rabe
Courtesy of Food and Wine
http://www.foodandwine.com/recipes/lentil-soup-with-broccoli-rabe

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 2 carrots, chopped
4. 2 ribs celery, chopped
5. 1 clove garlic, minced
6. 1 pound lentils (2 cups)
7. 2 1/2 quarts water
8. 2 tablespoons tomato paste
9. 1 bay leaf
10. 2 1/4 teaspoons salt
11. 1/4 teaspoon fresh-ground black pepper
12. 1 pound broccoli rabe, cut into 1 1/2-inch lengths (about 2 quarts)
13. Grated zest of 1 1/2 lemons

1. In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the carrots, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2. 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, until the lentils are tender, about 30 minutes.
3. Meanwhile, in a large pot of boiling, salted water, cook the broccoli rabe until just tender, about 5 minutes. Drain.
4. 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.

NOTES Variations
Omit the broccoli rabe. Shred ten ounces of raw spinach, escarole, or Swiss chard leaves and stir them into the soup five minutes before it's done.

The lentil soup is also delicious on its own, without any greens at all.