Broccoli with Red Lentil Sauce

Broccoli with Red Lentil Sauce
Prep Time : 15 minutes  |  Cook Time : 30 minutes  |  Servings : 4

Thanks to Dr. Joel Fuhrman of DiseaseProof. com for sharing this oil-free vegan recipe with us.  It’s healthy, easy to prepare and absolutely delicious! Dr. Fuhrman’s recipes go beyond vegan… they’re nutritarian! Visit Dr. Fuhrman’s blog to learn more about the benefits of a nutritarian diet. 


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 Dr. Fuhrman's VegiZest (or other no-salt seasoning blend)
1/2 teaspoon Mrs. Dash seasoning
1/2 teaspoon balsamic vinegar
1/4 cup chopped pecans (optional)


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 food processor or blender with the VegiZest, seasoning and balsamic vinegar and blend to a smooth puree. Add some carrot juice if it is too thick. 

4. Place broccoli in a bowl and combine with sauce. If desired,top with chopped pecans. 

NOTE: This dish freezes well. 

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