Recipe found on

Makes 4 servings

1 cup dried French lentils

4 cups chopped broccoli rabe

1/2 cup chopped shallot

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Kosher salt and freshly ground pepper
1 can (15 ounces) crushed tomatoes
2 teaspoons red-wine vinegar

Heat oil in a pot over medium-high. Add the shallot, carrot, celery, cumin, coriander and a pinch of salt. Cook, stirring, until vegetables have softened, 4 to 6 minutes.

Stir in the lentils, tomatoes and 4 1/2 cups water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until the lentils are tender, about 40 to 45 minutes.

Stir in the broccoli rabe (if soup is too thick, add up to 1/2 cup water); cook until tender, about 3 minutes more. Stir in red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.