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Lentil Mini Pizzas

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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.

Nutrition Facts
Serving Size 
Servings Per Container 4
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
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   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4