Directions:
- 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 as needed.
- Meanwhile, steam the broccoli until just tender.
- Put the cooked lentil mixture in a food processor or blender (or use an immersion blender right in the saucepan) with the seasonings and balsamic vinegar and blend to a smooth paste. Add some carrot juice if it is too thick.
- Place broccoli in a bowl and combine with sauce. Top with chopped pecans.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.82 Kcal (1184 kJ) | ||
| Calories from fat | 100.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Sodium | 158.8mg | 7% | |
| Potassium | 997.74mg | 21% | |
| Total Carbs | 36.58g | 12% | |
| Sugars | 8.69g | 35% | |
| Dietary Fiber | 13.77g | 55% | |
| Protein | 12.57g | 25% | |
| Vitamin C | 113.5mg | 189% | |
| Vitamin A | 1mg | 34% | |
| Iron | 3.5mg | 20% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 97.98 Kcal (410 kJ) | ||
| Calories from fat | 34.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 17% | |
|---|---|---|---|
| Sodium | 55.01mg | 7% | |
| Potassium | 345.66mg | 21% | |
| Total Carbs | 12.67g | 12% | |
| Sugars | 3.01g | 35% | |
| Dietary Fiber | 4.77g | 55% | |
| Protein | 4.36g | 25% | |
| Vitamin C | 39.3mg | 189% | |
| Vitamin A | 0.4mg | 34% | |
| Iron | 1.2mg | 20% | |
| Calcium | 38.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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