I got this recipe from this month's Prevention Magazine. Love their recipes - several of my favorites have come from them.
1 small onion, finely chopped
1 small carrot, finely chopped
2 cloves of garlic, minced
2 tsp. olive oil
2 cups vegetable broth (I used chicken broth because it's what I had on hand)
1 cup dried green or brown lentils
1 tsp dried oregano
1/4 tsp red-pepper flakes
6 cups broccoli florets
16 large pitted green olives, slivered
4 tsp shredded parmesan
Combine onion, carrot, garlic and oil in medium saucepan. Cover and cook over medium heat until veggies soften, about 5 minutes.
Stir in broth, lentils, oregano, and pepper flakes. Cover and bring to a boil. Reduce to a simmer and cook until lentils are tender - about 20 minutes.
Add broccoli. Cover and simmer until broccoli is crisp-tender, about 5 minutes. Stir in olives (I also stirred in 1/2 can of diced tomatoes that I had leftover).
Serve sprinkled with fresh grated parmesan.
Serves 4, 271 calories per serving, 17 grams protein, 7 grams of fat.
It was easy to make, and the serving sizes were very generous. Not to mention, it's a very economical recipe. We'll definitely be making it again in the future.
Have you entered my CSN Stores fitness giveaway yet? Yoga DVDs for you and your child. Go enter! Click HERE!