FlowCondimentEasyPlant BasedGluten FreeHigh Fiber
Green Lentil And Broccoli Puree
A versatile condiment to add fibre healthy fats and savoury depth
10 minutes prep25 minutes cookServes 6110 kcal per serving
The Story
This emerald spread layers legume richness with green broccoli brightness and a hint of apple cider vinegar for lift. Spoon it on a bowl or use as a dip to add fiber protein and healthy fats in every bite.
Condiments can be functional. Use a protein rich base and cooling resistant starch elements to slow downstream carbohydrate absorption and keep meals in flow.
Ingredients
- Cooked Green Lentils2 cups
- Steamed Broccoli1 cup
- Cooked And Cooled Quinoahalf cup
- Extra Virgin Olive Oil3 tablespoons
- Apple Cider Vinegar1 tablespoon
- Ground Cinnamonone quarter teaspoon
- Saltto taste
- Cracked Black Pepperto taste
Method
- 1Place lentils broccoli and cooled quinoa into a blender or food processor
- 2Add olive oil apple cider vinegar cinnamon salt and pepper
- 3Blend to a coarse puree adding a tablespoon of water if needed to reach desired texture
- 4Taste and adjust seasoning then chill to allow flavors to meld
- 5Serve alongside mains or use as a spread to add volume fibre and protein first support
Nutrition
Per serving
6g
Protein
12g
Carbs
5g
Fat
Calories110
Fibre5g
Sugars1g
Vitamins
Vitamin C35 mg
Vitamin K60 mcg
Minerals
Iron1.8 mg
Calcium30 mg
Utensils
Blender Or Food ProcessorSteamer Or SaucepanSpoonJar For Storage