Red Lentil Sauce<\/p>\n
<\/p>\n
1\/2 C. red lentils<\/p>\n
1 medium onion, chopped<\/p>\n
1 clove garlic, chopped<\/p>\n
1 C. carrot juice<\/p>\n
1 T. VegiZest or other no-salt seasoning blend<\/p>\n
1 tsp. cumin<\/p>\n
1\/2 tsp. balsamic vinegar<\/p>\n
1\/2 C. water<\/p>\n
1.4 C. chopped pecans<\/p>\n
<\/p>\n
Add lentils, onions, garlic, and carrot juice to a saucepan over high heat. Bring to a boil, cover, and simmer until the lentils are soft and pale (20-30 minutes). Add more carrot juice if needed. Put the cooked lentil mixture into a food processor or blender with VegiZest, cumin, and balsamic vinegar and blend to a smooth puree. Add additional water if it is too thick. Serve with steamed broccoli, cauliflower, or other vegetables. Top with chopped pecans.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 176<\/p>\n
Fat: 5.4g<\/p>\n
Fiber: 9.1<\/p>\n
Carbs: 25g<\/p>\n","protected":false},"excerpt":{"rendered":"
Red Lentil Sauce 1\/2 C. red lentils 1 medium onion, chopped 1 clove garlic, chopped 1 C. carrot juice 1 T. VegiZest or other no-salt seasoning blend 1 tsp. cumin 1\/2 tsp. balsamic vinegar 1\/2 C. water 1.4 C. chopped pecans Add lentils, onions, garlic, and carrot juice to a saucepan over high heat. Bring to a boil, cover, and simmer until the lentils are soft and pale (20-30 minutes). Add more carrot juice if needed. Put the…<\/p>\n