Italian Lentil- Broccoli Stew

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1 stalk broccoli (8 ounces)

1 small carrot, finely chopped

1 small onion, finely chopped

2 garlic cloves, minced

2 teaspoons olive oil

3/4 cup dried green or brown lentils

2 cups reduced-sodium vegetable broth or water

1 teaspoon dried oregano

1/4 teaspoon ground black pepper Pinch of salt

40 pitted large green olives, slivered

1/2 shaved or coarsely shredded Parmesan cheese

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