I’m always amazed when I post something up on Instagram after I make it and then that evening or that next day, someone has made it – without a recipe!
I think this is a testament to how simplistic spiralized cooking is. You don’t need to be a classically trained chef to whip up delicious, gourmet-tasting meals in minutes.
Today’s recipe was posted up on my Instagram on Thursday and then this reader made it, without a recipe! I couldn’t be prouder and happier!
But really, I feel like spiralizing has taught me so many new cooking techniques, just through trial and error. I’ve said it many times before and I’ll say it again – food blogging has become my own personal cooking school, taught by Dr. Google and Professor YouTube.
I still flirt with the idea of going to cooking school or doing an internship at a restaurant. I’m sure I will one day, but right now, the Inspiralized cookbook, the Inspiralizer and my wedding have my hands full.
Now, I’m in wedding-crunch mode. We’re three months out and I find myself waking up in the middle of the night thinking, “Oh no! What if the mini glass bottles for the favors don’t arrive in time?”
Anyway, enough wedding talk – time for this recipe. I’m a huge broccoli rabe fan, so this dish is a dream. If you don’t like broccoli rabe, this may not be your jam – but I suggest giving it a try!
Lentils provide a clean, lean source of protein with a great texture alongside the softness of the broccoli rabe. The turnip spaghetti is strong enough to hold up against this heavy sauce.
The turnip noodles are also boiled with the same water from the broccoli rabe, which gives them a nice earthy taste and masks the radish-like taste of the turnip.
And if you’re feeling spunky, grate some fresh parmesan cheese on top!
How do you feel about broccoli rabe? Too bitter or do you love it?
Nutritional Information & Recipe
Lentil and Broccoli Rabe with Turnip Spaghetti
20 minPrep Time
40 minCook Time
1 hrTotal Time
1 bunch broccoli rabe
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1 pinch red pepper flakes
salt and pepper, to taste
1/2 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
3/4 cup dry lentils
1.5 cups vegetable broth
1 14.5oz can diced tomatoes (with liquid)
1 cup tomato sauce
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
4 medium turnips, peeled, Blade C, noodles trimmed
1 tablespoon freshly chopped parsley, to garnish
Bring a large pot filled halfway with water to a boil. While you wait for it to reach a boil, prepare the rabe: remove any tough or damaged outer leaves of the broccoli rabe and then peel the thick lower stems from the broccoli rabe (this takes out some of the bitterness.) Rinse and pat dry to remove any excess dirt.
Once the water is boiling, add in the broccoli rabe. Let cook for 1 minute and then remove with a slotted spoon or tongs and set aside. Bring the water back to a boil and add in the turnip noodles and let cook 2 minutes or until al dente. Drain into a colander and set aside, divided into two bowls and covered to keep warm.
Pat dry the broccoli rabe and chop into 1” pieces and set aside.
Place the large pot back over medium heat and add in half of the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until aromatic and then add in the broccoli rabe. Season with salt and pepper and cook for 2-3 minutes to let the rabe absorb some flavor. Set aside and immediately add in the onions, celery and carrots. Cook for 5 minutes or until vegetables begin to soften and onions are translucent. Stir in the lentils, broth, tomatoes, tomato sauce, oregano, thyme and bay leaf and let cook, covered, for 15 minutes and then uncover and cook for another 15 minutes or until lentils are cooked through. Once lentils are cooked, remove the bay leaf and stir in the broccoli rabe, season with salt and pepper and let cook for another minute to warm the rabe.
Portion into bowls and serve, garnished with parsley.
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals