NEW OREGON BROCCOLI & LENTIL BASH

By tjanddj

Nutrient dense

Ingredients

• 1/2 cup red lentils
• 1 medium onion, chopped
• 1 small clove garlic, chopped
• 1 1/2-2 cups carrot juice
• 1 pound broccoli florets
• 1 tablespoon no-salt seasoning blend)
• 1/2 teaspoon balsamic vinegar
• 11/2 cups diced fresh tomatoes
• 1 cup low-sodium or no-salt-added tomato
• 1-2 tsp Italian seasoning
• Dash of dried hot pepper flakes
• 1/4 cup nutritional yeast
• 1/2 tsp Spanish paprika
• 1/4 cup chopped pecans
• 1 cup cut mushrooms

Details

Servings 1
Adapted from forums.drfuhrman.com

Preparation

Step 1

1. 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 if needed.
2. Meanwhile, steam the broccoli until just tender.
3. Put the cooked lentil mixture into a blender with the seasoning and balsamic vinegar and blend to a smooth puree. Add Mushrooms and remainder of ingredients. Add some carrot juice if it is too thick.
4. Place broccoli in a bowl and combine with sauce.

I wish I would have added more broccoli and although I had a large onion and a half...it all went in the sauce. Next time I will cut up a nice red onion and dice it. I should have doubled the mushrooms too...I love mushrooms.