- 4
- 15 mins
- 40 mins
0/5
(0 Votes)
Ingredients
- Ingredients
- 1 sm onion, finely chopped
- 1 sm carrot, finely chopped
- 2 cloves garlic, minced
- 2 tsp olive oil
- 2 c reduced-sodium vegetable broth or water
- 1 c dried green or brown lentils
- 1 tsp dried oregano
- 1/4 tsp red-pepper flakes
- 6 c broccoli florets
- 16 lg pitted green olives, slivered
- 4 tsp shredded Parmesan
Preparation
Step 1
1. COMBINE onion, carrot, garlic, and oil in medium saucepan. Cover and cook over medium heat until vegetables start to soften, about 5 minutes.
2. STIR in broth, lentils, oregano, and pepper flakes. Cover and bring almost to a boil. Reduce to a simmer and cook until lentils are tender, about 20 minutes.
3. ADD broccoli. Cover and simmer until broccoli is crisp-tender, about 5 minutes. Stir in olives. Add more water, if necessary, to thin the stew to the desired consistency. Serve sprinkled with cheese.
Nutrition (per serving) 271 cal, 17 g pro, 38 g carb, 15 g fiber, 7 g fat, 1 g sat fat, 313 mg sodium
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