Food and Nutrition

Accessibility


| Share

Lentil Mini Pizzas

Lentil Mini Pizzas
 
Lentil Mini Pizzas
Photo by: John Borge
This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1/3 c. dry lentils, rinsed
  • 1 1/3 c. water
  • 4 (6-inch) whole-wheat pitas
  • 1 medium zucchini, thinly sliced
  • 1/4 c. red onion, thinly sliced into rings
  • 1/2 c. red bell pepper, chopped
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 1/2 c. garlic-and-herbs spreadable cheese
  • 6 Tbsp. shredded Asiago cheese (or cheese of choice)

Directions

In a 1-quart saucepan, combine lentils with water and bring to a boil; reduce heat, cover and simmer gently until lentils are just tender, about 25 minutes. Drain lentils and set aside. Preheat broiler and place pitas on a nonstick baking sheet; broil for 3 minutes. Heat a nonstick skillet over medium heat; coat with cooking spray. Add zucchini, onion, red bell pepper and salt. Sauté mixture for 3 minutes or until vegetables are crisp tender. Stir in lentils.Remove pitas from the oven, then spread 2 tablespoons of spreadable cheese on each pita. Top evenly with vegetables and cheese. Broil 3 minutes or until edges are brown and cheese is melted.

Makes four servings.

Per serving: 340 calories, 13 grams (g) fat, 13 g protein, 45 g carbohydrate and 710 mg sodium.
Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.