- 1 bunch broccoli rabe
- 1 tablespoon extra virgin olive oil
- 1 large garlic clove, minced
- 1 pinch red pepper flakes
- salt and pepper, to taste
- ½ onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- ¾ cup dry lentils
- 1.5 cups vegetable broth
- 1 14.5oz can diced tomatoes (with liquid)
- 1 cup tomato sauce
- ¾ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 4 medium turnips, peeled, Blade C, noodles trimmed
- 1 tablespoon freshly chopped parsley, to garnish
- 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.