Today I prepared a kind of soup with pumpkin and lentils with sautéed broccoli rabe, very tasty and very easy!
The ingredients are cooked separately so it takes a little more time but the result is pleasantly rewarding and I am sure you will like it!
On these cold winter days, it is definitely nice to sit at the table in front of a steaming and nutritious dish full of legumes, vegetables, and seasoned with quality extra virgin olive oil.
If you want to make it a single dish toast a nice slice of unsalted bread on the grill or under the oven grill and place it at the bottom of the dish, then make it disappear with pumpkin, lentils, and sautéed broccoli rabe with oil, garlic, and chili pepper!
I am leaving you with other comforting and tasty recipes such as:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 3 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients RECIPE PUMPKIN AND LENTILS WITH SAUTÉED BROCCOLI RABE
- 14 oz pumpkin
- 9 oz canned lentils
- 1 carrot (medium-large cut into large pieces)
- 1 quart vegetable broth
- 1 package broccoli rabe
- 2 cloves garlic
- 1 shallot (finely chopped)
- to taste extra virgin olive oil
- to taste fine salt
- to taste dried chili pepper
- to taste pepper
Tools RECIPE PUMPKIN AND LENTILS WITH SAUTÉED BROCCOLI RABE
#ADV
- Pans
- Mixer
- Knives
- Cutting Boards
- Wok
FOR THE PREPARATION OF THE RECIPE PUMPKIN AND LENTILS WITH SAUTÉED BROCCOLI RABE
pumpkin that I place in chunks in a pot with a drizzle of oil, finely chopped shallot, and vegetable broth.
I bring everything to heat and cook for about 15 minutes.
I blend the mixture with the immersion blender, add the carrot chunks, leaving it on the stove for another 5/6 minutes, and adjust the salt in my pumpkin and carrot soup.
I also add the lentils, mix well and leave it for another 5 minutes on moderate heat then turn off the stove and move on to cook the broccoli rabe.
I clean the broccoli rabe without using a knife but simply removing the longer and thicker stems.
I kept the tenderest and thinnest leaves and stems and obviously removed the yellowed or not perfectly intact leaves
I place the broccoli rabe in a colander and rinse it under running water.
I now boil them in the wok for 5/6 minutes in salted boiling water.
I drain them well then after adding a couple of tablespoons of EVO oil I let the fat sizzle with the garlic cloves, chili pepper, and then add the slightly moist vegetables!
I sauté for a few minutes adding also a pinch of salt and pepper.
At serving time, I put a few ladles on the deep plate of pumpkin and lentil soup then add some stems of broccoli rabe as tasty and spicy!
A seasonal soup both delicate and spicy, balanced in taste and with mixed texture … in short, DELICIOUS!
Enjoy your meal!
Annalisa
Still on the soup theme, I also leave you the recipe for rice and potato soup!
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