Sack Lunch: Beluga Lentils And Broccoli Rabe Recipe
- 1 1/2 cups beluga lentils
- 1/2 cup extra-virgin olive oil
- 1/2 cup diced white onion
- 1 teaspoon thyme leaves
- 1 chile de arbol
- 1/4 cup red wine
- 3 sprigs basil
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds rapini, ends trimmed
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon thyme leaves
- 1 chile de arbol, thinly sliced on the diagonal
- Kosher salt and freshly ground black pepper
- 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.
- 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 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.
beluga lentils, extravirgin olive oil, white onion, thyme, uerbol, red wine, basil, kosher salt, rapini, extravirgin olive oil, garlic, thyme, uerbol, kosher salt
Taken from www.seriouseats.com/recipes/2008/05/beluga-lentils-and-sauteed-broccoli-rabe-rapini-recipe.html (may not work)