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. Set out all ingredients. Finely chop the onion, mince the garlic, chop the tomato, and roughly chop the basil.
2. Warm half of the olive oil in a heavy-bottomed saucepan over low heat. Add the onion with a pinch of salt and pepper and cook, stirring occasionally, until translucent, about 8 minutes. Stir in half the garlic and cook 1 minute more.
3. Add the lentils and tomato paste, then pour in a splash of chicken stock. Cook, stirring, until the liquid is mostly absorbed.
4. Gradually add the remaining stock, stirring occasionally, until the lentils are just tender, 25 to 30 minutes.
5. Meanwhile, bring a pot of salted water to a boil and prepare an ice bath. Blanch the broccoli rabe for 1 to 2 minutes, shock in the ice bath until cool, then drain well and pat dry.
6. Heat the remaining olive oil in a skillet over medium heat. Add the blanched broccoli rabe and remaining garlic; season with salt and pepper and sauté 2 to 3 minutes until tender-crisp.
7. Stir the chopped tomato into the lentils and cook 2 to 3 minutes. Off the heat, mix in the cream and butter, adjust seasoning, and fold in the basil. Serve the lentils in bowls topped with the sautéed broccoli rabe.