Serves a Crowd

Broccoli Raab Curry Lentil Soup

August 29, 2011
0 Ratings
  • Makes 6 hearty bowls of soup
Author Notes

One of my first weeks at the market this season, I spoke with a very small farm that was new to the market. They had giant bushels of all sorts of fresh greens. The broccoli rabe was by far the best looking and most fragrant. I snatched some of it up to take home immediately. Alex (the farmer) shared with me that he had just made a curry rice dish with lots of wilted broccoli raab the night before. This was my inspiration for the Broccoli Raab Curry Lentil Soup that I hope you will all enjoy! It's not much of a summer soup as it's quite hearty and spicy, so enjoy it as fall approaches and the holiday season takes you inside to spend time with family. —Brussels Sprouts for Breakfast

What You'll Need
  • 2 stalks celery plus leaves (chopped)
  • 2 carrots (peeled and chopped)
  • 1/2 Spanish onion (chopped)
  • 3 Russian potatoes (washed and cubed)
  • 1/2 pound fresh cremini mushrooms (whole if small, or cut in half)
  • 2 big bunches! broccoli raab (rinsed and stems trimmed)
  • 3 cloves garlic (minced)
  • 1 cup uncooked lentils
  • 4 cups low sodium chicken or vegetable broth
  • 2 cups water
  • 1 tablespoon tomato paste
  • 1 can whole San Marzano tomatoes (with juice)
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground red pepper
  • 2 bay leaves
  • sea salt and freshly ground black pepper
  • olive oil
  1. In a large soup pot, heat a hearty amount of olive oil over medium heat. Add celery, carrots and onions with some salt and pepper to release the liquids from the vegetables. After cooking for 5-7 minutes, add tomato paste and garlic and stir to combine. Cook for 3 more minutes. Add the curry, cumin and red pepper and mix to combine. Let cook for 3 more minutes.
  2. Add the whole can of tomatoes, including the juice, bay leaves, and salt and pepper and give the pot a good mix. Bring to a simmer (about 3-4 minutes). Add the lentils to the tomato and vegetable mixture. Stir in and let cook for 3 minutes.
  3. Add the chicken broth and water to the pot, turn the heat to medium high and bring to a boil. This will take about 10 minutes. Lower to medium, but the broth should still be lightly boiling. Once boiling add the mushrooms and cook for 5 minutes. Next, add the potatoes and let cook for about 5 minutes or until potatoes are soft enough to eat. Lastly, add the broccoli raab and mix it in. It will wilt really quickly, so once you add it, lower the heat. Serve immediately!

See what other Food52ers are saying.

  • susan g
    susan g
  • DueSpaghetti
  • ashleychasesdinner
  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast

6 Reviews

susan G. August 30, 2011
Sounds life-giving! But did you really use 2 bushels of the broccoli rabe, or bunches?
Brussels S. August 30, 2011
Haha, Susan. Thank you. No, I did not use 2 bushels. I believe bunches would be the appropriate word. Guess I better make the change before someone starts ripping out broccoli raab by the bush!
DueSpaghetti August 30, 2011
Broccoli raab, which we call rapini, is our favorite! I wish it were easier to find here in Minneapolis. This sounds very good.
Brussels S. August 31, 2011
It's one of my favorites too. So bitter and flavorful!
ashleychasesdinner August 30, 2011
I am making this recipe right away! Looks great. I love your blog idea. It is amazing to talk to the farmers' and see how much love goes into what they grow! Lucky for us.
Brussels S. August 30, 2011
Thanks, Ashley! It is a great hearty soup, perfect for football season coming this weekend! And we are soo lucky, especially up here in the Midwest with all sorts of great farms everywhere.