Sack Lunch: Beluga Lentils And Broccoli Rabe Recipe

1. 1

   Rinse the lentils and pick through them to remove any small stones.

2. 2

   Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.

3. 3

   Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low and add the wine. Quickly add 6 cups water and bring to a boil over high heat. Turn down the heat and simmer 25-30 minutes, until the lentils are tender.

4. 4

   Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.

5. 5

   Bring a large pot of heavily salted water to a boil.

6. 6

   Blanch the rapini a couple of minutes in the rapidly boiling water, until just tender and al dente. Drain. Cool on a platter or baking sheet.

7. 7

   Heat a large saute pan over high heat for 2 minutes. Pour in 1/4 cup olive oil and add the garlic, shallots, thyme, and chile. Cook a few minutes, until the shallots are translucent. Add the rapini and 1 teaspoon salt. Stir well, coating the rapini with the other ingredients and bathing it in the oil. Drizzle the remaining 1/4 cup oil over the rapini and saute 2 minutes, tossing often. Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.

* Per serving · 4 servings · Values may vary.