Broccoli di Rabe and Lentil Soup

6 Servings

Ingredients

  • 2 tablespoons olive oil

  • 1 onion chopped

  • 1 cup celery chopped with leaves

  • 2 to 3 cloves garlic

  • 1 cup carrots grated

  • 2 cups lentils

  • 1 28 oz. can canned crushed tomatoes

  • 5 cups water

  • 1 tablespoon salt

  • 1 head broccoli rabe

  • 1/4 pound spaghetti broken into 1” pieces

Directions

  • In hot oil, saute onions, celery, and garlic.

  • Add to the pot carrots, lentils, tomatoes, water, and salt.

  • Bring to a boil, reduce heat and simmer for 1 hour, stirring often.

  • Add the broccoli rabe and simmer about 1 hour more or until lentils are tender.

  • Add spaghetti and cook only until al dente (spaghetti will continue to cook in hot soup).

  • Add chicken broth as needed when lentils thicken too much (I use at least 2 cans of chicken broth).

  • Add salt and pepper to taste.

Category: Soups