Sack Lunch: Beluga Lentils and Broccoli Rabe

Ingredients

• 3 sprigs basil 
• 1.5 cups skinned urad dal 
• 1  chili peppers thinly sliced
• 3 cloves garlic thinly sliced
• 6 servings pepper black freshly ground
• 0.5 cup olive oil extra virgin extra-virgin
• 1.5 pounds broccoli rabe ends trimmed
• 0.3 cup red wine 
• 1 teaspoon thyme leaves 
• 0.5 cup onion diced white

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• pot

Directions

1. Rinse the lentils and pick through them to remove any small stones.
2. Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute.
3. 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.
4. 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.
5. 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. (
6. Add more of the liquid if the lentils seem dry.) Taste for seasoning.
7. Sautéed Rapini with Garlic and Chile
8. Bring a large pot of heavily salted water to a boil.
9. Blanch the rapini a couple of minutes in the rapidly boiling water, until just tender and al dente.
10. Drain. Cool on a platter or baking sheet.
11. Heat a large sauté pan over high heat for 2 minutes.
12. Pour in 1/4 cup olive oil and add the garlic, shallots, thyme, and chile. Cook a few minutes, until the shallots are translucent.
13. Add the rapini and 1 teaspoon salt. Stir well, coating the rapini with the other ingredients and bathing it in the oil.
14. Drizzle the remaining 1/4 cup oil over the rapini and sauté 2 minutes, tossing often.
15. Sprinkle another teaspoon salt and a pinch of black pepper over the rapini, toss, and taste for seasoning.