Lentil and Broccoli Rabe with Turnip Spaghetti
Try this Lentil and Broccoli Rabe with Turnip Spaghetti recipe, or contribute your own.
Try this Lentil and Broccoli Rabe with Turnip Spaghetti recipe, or contribute your own.
- salt and pepper to taste
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 pinch red pepper flakes
- 3/4 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove minced
- 1 cup tomato sauce
- 1 bunch broccoli rabe
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick finely chopped
- 3/4 cup dry lentils
- 1.5 cups vegetable broth
- 1 14.5 oz can diced tomatoes (with liquid)
- 4 medium turnips peeled blade c, noodles trimmed
- 1 tablespoon freshly chopped parsley to garnish
- Carbohydrate 68.7098834148303 g
- Cholesterol 0 mg
- Fat 3.59136667929374 g
- Fiber 25.800131631946 g
- Protein 22.1118600239812 g
- Saturated Fat 0.483365932550553 g
- Serving Size 1 1 Serving (849g)
- Sodium 2614.67094228294 mg
- Sugar 42.9097517828843 g
- Trans Fat 0.844988609421972 g
- Calories 362 calories
Step-by-step
- Bring a large pot filled halfway with water to a boil.
- While you wait for it to reach a boil, prepare the rabe: remove any tough or damaged outer leaves of the broccoli rabe and then peel the thick lower stems from the broccoli rabe (this takes out some of the bitterness.) Rinse and pat dry to remove any excess dirt.
- Once the water is boiling, add in the broccoli rabe. Let cook for 1 minute and then remove with a slotted spoon or tongs and set aside.
- Bring the water back to a boil and add in the turnip noodles and let cook 2 minutes or until al dente.
- Drain into a colander and set aside, divided into two bowls and covered to keep warm.
- Pat dry the broccoli rabe and chop into 1†pieces and set aside.
- Place the large pot back over medium heat and add in half of the olive oil.
- Once oil heats, add in the garlic and red pepper flakes.
- Cook for 30 seconds or until aromatic and then add in the broccoli rabe.
- Season with salt and pepper and cook for 2-3 minutes to let the rabe absorb some flavor.
- Set aside and immediately add in the onions, celery and carrots.
- Cook for 5 minutes or until vegetables begin to soften and onions are translucent.
- Stir in the lentils, broth, tomatoes, tomato sauce, oregano, thyme and bay leaf and let cook, covered, for 15 minutes and then uncover and cook for another 15 minutes or until lentils are cooked through.
- Once lentils are cooked, remove the bay leaf and stir in the broccoli rabe, season with salt and pepper and let cook for another minute to warm the rabe.
- Portion into bowls and serve, garnished with parsley.
Managing a single boiling pot for multiple distinct components requires strict sequential planning. Water management dictates the efficiency of this dish, starting with a rapid blanch of the brassica before transforming root vegetables into strands. That boiling water must maintain rolling agitation to cook turnip ribbons uniformly without turning them into mush.
Blanching and Root Processing
Peeling the thick lower stems from broccoli rabe removes concentrated glucosinolates responsible for excess bitterness. Submerging those greens for exactly 60 seconds sets the chlorophyll and softens the cell walls. Pull them out before dropping spiralized turnip strands into the same vessel. Turnips contain high water content and require only two minutes of boiling to reach an al dente bite. Drain them thoroughly in a colander, then cover them immediately to trap residual heat while the legume base cooks.
Building the Aromatic Base
Sautéing minced garlic alongside red pepper flakes demands close attention because high heat burns allicin rapidly. Thirty seconds in warm olive oil releases essential oils into the fat without imparting acrid notes. Introduce the chopped brassica next, seasoning immediately with salt and black pepper to draw out remaining moisture. Remove the greens once they absorb the seasoned oil, freeing the pan for the mirepoix of onions, celery, and carrots.
Simmering the Legumes
Dry lentils absorb liquid slowly, requiring a full thirty minutes of total simmering time split between covered and uncovered phases. Cover the pot for the first fifteen minutes to soften the seed coats via steam retention. Remove the lid for the final fifteen minutes to reduce excess vegetable broth and crushed tomatoes into a thick sauce. Discard the bay leaf before folding the reserved greens back into the warm pot for the final sixty seconds.
