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1/3 c. dry lentils
½ c. red bell pepper, chopped
1 1/3 c. water
¼ tsp. black pepper
4 (6-inch) whole-wheat pitas
1/8 tsp. salt
¼ c. red onion, thinly sliced rings
½ c. garlic & herbs spreadable cheese
1 medium zucchini, thinly sliced
6 T. shredded Asiago cheese
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 and tender. Stir in lentils. Remove pitas from the oven, then spread 2 tablespoons of spreadable cheese on each pita. Top evenly with vegetable and cheese. Broil 3 minutes or until edges are brown and cheese is melted.
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Nutrition Facts
Serving Size
Servings Per Container 4
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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