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.