I’ve been eyeing this Red Lentil Sauce recipe ever since I pinned it last year.
It makes me think of that cheesy broccoli that my mom would get us sometimes when we were kids–you know those Bird’s Eye packs in the frozen foods section.
That was the only time I can remember actually enjoying eating my broccoli as a kid!
This recipe doesn’t disappoint in the creaminess department! And the fact that it’s oil-free, salt-free and high on flavor is absolutely astounding.
All you need are a few basic ingredients…
In his 6 week Eat to Live nutritarian plan, Dr. Fuhrman advises eating a goal of 1 pound of cooked green nutrient-rich vegetables daily.
The base of this recipe is a large bed of lightly-steamed broccoli (I made mine in the microwave–what! what!) that is going to give you a serious load of all those good-for-you (and, not to mention, they help you lose wight) pytonutrients!
I could go on and on about the cancer and disease-fighting benefits of cuciferous veggies like broccoli.
And you’d be very surprised to know that a 100-calorie portion of broccoli contains 11 grams of protein compared to only 6 grams of protein found in a 100-calorie portion of steak (see page 71 of Eat to Live).
You think you’re going to feel full after a 100-calorie portion of steak?
You have to eat a whole lot more broccoli to reach that 100-calorie mark, which will keep you fuller longer and help prevent cancer and fight fat cell growth, for the same caloric cost.
That’s what’s so great about this nutritarian recipe: this sauce helps you eat more broccoli! Oh, and love it! Just like when you were a kid!
You know what’s so great about this nutritarian recipe? This sauce helps you eat more broccoli! Oh, and love it! Just like when you were a kid!
Broccoli with Red Lentil Sauce
- 1 pound broccoli florets
- 2 cups carrot juice (you may need more to adjust consistency)
- 1 meadium onion, chopped
- 1/2 cup red lentils
- 1/4 cup roasted red peppers, drained and chopped (in water)
- 1 tbsp no-salt seasoning
- 1/2 tsp balsamic vinegar
- 1/4 cup chopped pecans (optional)
Add lentils, onions, garlic, and carrot juice to a saucepan and bring to a boil. Cover and simmer for 20-30 minutes until the lentils are soft and pale. You may need to add more carrot juice if needed during the cooking process.
Meanwhile, steam the broccoli until just tender (I put mine in the microwave for 2 minutes with 2 tbsp of water).
Put the cooked lentil mixture into a food processor or blender with the no-salt seasoning and balsamic vinegar and blend into a smooth puree.
Add some carrot juice if it is too thick (I had to add another 1/2 cup). Place broccoli in a bowl and serve with sauce. Garnish with chopped pecans and chopped roasted red pepper.
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