Ingredients
- 1 stalk broccoli (cut into florets)
- 1 whole carrot, diced (small carrot, about 1/2 cup)
- 1/2 yellow onion (medium onion, finely chopped)
- 1 garlic clove, minced (or 1/4 tsp. garlic powder
- 1 tablespoon olive oil
- 96 grams dried lentils (1/2 cup green lentils)
- 1 cup chicken broth (vegetable broth or water)
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- 60 grams pimiento-stuffed green olives (20 olives, quartered)
- Parmesan cheese for garnish
How to Make
-
Step 1: Stir together the carrot, onion, garlic, and oil in a medium saucepan. Cover and cook over medium heat for 5 minutes, or until the vegetables start to soften.
-
Step 2: Stir in the lentils, broth, oregano, pepper, and salt. Cover and bring to a brisk simmer. Reduce to a low simmer and cook for 20 minutes.
-
Step 3: Stir in the broccoli. Add more water if necessary. Re-cover and simmer for 5 minutes, or until the lentils are tender and the broccoli is crisp-tender. Stir in the olives. Serve over rice and garnished with the cheese for a complete protein.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.