Broccoli With Red Lentil Sauce (Eat for Health)
"From Dr. Fuhrman's new book, Eat for Health."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 cup red lentil
- 1 medium onion, chopped
- 1 small garlic clove, chopped
- 1 1⁄2 - 2 cups carrot juice
- 1 lb broccoli floret
- 1 tablespoon low-sodium vegetable bouillon granules
- 1⁄2 teaspoon sodium-free seasoning (such as Mrs. Dash)
- 1⁄2 teaspoon balsamic vinegar
- 1⁄4 cup chopped pecans
directions
- Add lentils, onions, garlic, and carrot juice to a saucepan. Bring to a boil, cover, and simmer for 20-30 minutes until the lentils are soft and pale. Add more carrot juice as needed.
- Meanwhile, steam the broccoli until just tender.
- Put the cooked lentil mixture in a food processor or blender (or use an immersion blender right in the saucepan) with the seasonings and balsamic vinegar and blend to a smooth paste. Add some carrot juice if it is too thick.
- Place broccoli in a bowl and combine with sauce. Top with chopped pecans.
- Enjoy!
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RECIPE SUBMITTED BY
<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
