Lentil Mini Pizzas
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.