Warm Lentil and Broccoli Raab Salad

(serves 4 as a main course, 8 as a salad)

For the lentils:

• 3 cups water
• 1 cup French lentils
• 1 medium red onion
• juice of one lime
• 1 clove garlic, minced
• the leaves from 5 or 6 sprigs of flat parsley, chopped
• 3 tablespoons extra virgin olive oil
• salt and ground black pepper to taste

For the broccoli raab:

• 1 bunch broccoli raab, washed and coarsely chopped
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup freshly grated parmesan
• 1 generous pinch hot red pepper flakes
• salt and ground black pepper to taste

Preheat the oven to 350 degrees and bring the 3 cups of water to a boil. Add the lentils and reduce the heat to a simmer. Cook the lentils until tender, about 1/2 hour. Toward the end of cooking, add a pinch of salt to the lentils. When they are cooked, remove from the heat and drain.

In a baking dish, combine the broccoli raab, 2 tablespoons olive oil, 2 cloves minced garlic, parmesan, hot red pepper flakes and salt and pepper to taste. Cover the baking dish with a lid or foil and place in the preheated oven. Cook for 20 minutes or so, stirring once or twice, until hot and tender.

Meanwhile, peel the onion and slice it into very thin rings. Toss the onion with the lime juice, 1 clove of minced garlic, and a pinch of salt. Set aside until the lentils are cooked.

Toss the cooked, still hot lentils with the onions and their juices, 3 tablespoons olive oil, and the parsley. Add salt and pepper to taste.

Pile the cooked broccoli raab on a serving platter, then pile the lentils in the center of the raab. Serve immediately.