Sack Lunch: Beluga Lentils and Broccoli Rabe
You can never have too many side dish recipes, so give Sack Lunch: Beluga Lentils and Broccoli Rabe a try. This recipe makes 6 servings with 353 calories, 16g of protein, and 19g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, beluga lentils, chile de árbol, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.
Rinse the lentils and pick through them to remove any small stones.
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.
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.
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.
Sautéed Rapini with Garlic and Chile
Bring a large pot of heavily salted water to a boil.
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.
Heat a large sauté 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 sauté 2 minutes, tossing often.
Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.