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- 2 large broccoli stems
- 2 zucchini
- 1 spring onion
- 3 garlic cloves
- 1 Tablespoon olive oil
- 1 cup brown lentils
- 1/4 cup tomato paste
- 8 cups vegetable broth
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- black pepper to taste
Cut the stems off of two large broccoli heads. Remove the tough outer layer of each stem, either with a vegetable peeler or a sharp knife. Then, cut the broccoli stems into small chunks.
Cut the zucchini into quarter-slices. The easiest way to do this is to cut each zucchini vertically (the “long way”) twice, then slice as usual.
Chop the spring onion roughly and dice the garlic cloves.
Saute all of the above (broccoli, zucchini, onion, garlic) in olive oil for a few minutes.
Add eight cups of vegetable broth (or water plus four vegan bullion cubes). Add the lentils, tomato paste, and spices.
Cook for 25 minutes.
vegan low carb recipes 