Broccoli with Red Lentil Sauce
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
1/2 teaspoon Mrs. Dash seasoning
1/2 teaspoon balsamic vinegar
1/4 cup chopped pecans
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.
Meanwhile, steam the broccoli until just tender.
Place cooked lentil mixture in a food processor or blender along with the VegiZest, seasoning and balsamic vinegar and blend to a smooth puree. Add some carrot juice if it is too thick.
Place broccoli in a bowl and combine with sauce. Top with chopped pecans.
NOTE: This dish freezes well.
Calories 229; Protein 12 g; Carbohydrates 36 g; Total Fat 6.1 g; Saturated Fat 0.6 g; Cholesterol 0 mg; Sodium 115 mg; Fiber 5.1 g; Beta-Carotene 10990 ug; Vitamin C 120 mg; Calcium 117 mg; Iron 4 mg; Folate 149 ug; Magnesium 78 mg; Zinc 2 mg; Selenium 6.7 ug