Tomato-Braised Lentils with Broccoli Rabe

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lentils

  Raw

  1 ½ cup or 288g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Broccoli raab

  Raw

  12 oz or 340g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Butter

  Unsalted

  2 tbsp or 28g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat half of the olive oil in a heavy-bottomed saucepan. Sweat the onions over low heat for about 8 minutes until translucent, seasoning with salt and pepper. Add half of the garlic and cook for another minute.
2. Add the lentils, tomato paste, and a splash of chicken stock. Increase heat to medium and stir occasionally until the stock is absorbed.
3. Continue adding stock and stirring occasionally until the lentils are just tender, about 30 minutes.
4. Meanwhile, bring a separate pot of water to boil and prepare a large ice bath. Blanch the broccoli rabe for 1 to 2 minutes, then transfer to the ice bath until cool. Drain and pat dry.
5. In a separate pan, heat the remaining olive oil. Add the broccoli rabe and remaining garlic, season with salt and pepper, and sauté for 2 to 3 minutes.
6. Add chopped tomato to the lentils and cook for 2 to 3 minutes. Stir in cream and butter, adjust seasoning to taste, and add basil leaves. Serve immediately with sautéed broccoli rabe on top.

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