One head of broccoli
1 cup dry lentils
2 TBSP olive oil
6-8 cups water
2 TBSP Vegeta** (or seasonings of choice to taste such as salt, basil, oregano, garlic)
Pepper to taste
Place a large soup pot on the stove and add 6 to 8 cups of water, olive oil and seasonings. Bring to a boil. Meanwhile, peel and chop the broccoli stem and divide the florets. Once the water is boiling, rinse and strain lentils and then add to the pot. Then add the broccoli and boil until the lentils and florets are tender (at least ½ hour). Serve warm.
Servings: 6 – 8 ($0.71/serving)
*This recipe is free of the above listed allergens if the ingredients chosen are free of the allergens. For example, a pasta dish is only free of eggs and wheat if the pasta used is egg and wheat free. Please see allergen shopping lists for recommended products.
**Please see the Allergy Center section for information about Vegeta and how to find it.