Warm Lentils with Roasted Mini Spinach-Feta Red Pep­pers and Gar­lic Tarts

AC­TIVE TIME: 10 min. TO­TAL TIME: 25 min. SERVES: 6 AC­TIVE TIME: 10 min. TO­TAL TIME: 25 min. SERVES: 6

Simple Grace - - Sunday Supper -

1 cup dried lentils

1⁄2 cup diced roasted red

pep­pers

1⁄2 cup sliced scal­lions 2 tsp. minced fresh thyme 1⁄4 cup roasted gar­lic

vinai­grette, like Marzetti 1 Pre­pare and cook dried lentils ac­cord­ing to pack­age di­rec­tions and drain well.

2 In large mix­ing bowl, toss cooked lentils, diced roasted red pep­pers, sliced scal­lions, minced fresh thyme and roasted gar­lic vinai­grette. Sea­son mix­ture to taste with salt and freshly ground black pep­per. 3 Serve lentil mix­ture warm or at room temp.

Per serv­ing: Cal. 164 Pro. 9g Carb. 23g Fiber 10g Sug. 4g Chol. 0mg Sod. 62mg To­tal fat: 4g Sat. 0g Trans. 0g 1 (10 oz.) pkg. frozen chopped

spinach, thawed and drained 3⁄4 cup crum­bled feta cheese 2 Tbs. Greek sea­son­ing,

like McCormick

2 large eggs

2 (1.9 oz.) pkgs. mini phyllo

cups 1 Heat oven to 350ºF. In large mix­ing bowl, com­bine chopped spinach, feta cheese, Greek sea­son­ing and eggs. Sea­son mix­ture to taste with salt and freshly ground black pep­per. 2 Place mini phyllo cups on bak­ing sheet. Di­vide spinachcheese mix­ture evenly among cups. Bake 15 min. or un­til heated through and cheese be­gins to melt. Serve warm.

Per serv­ing: Cal. 154 Pro. 9g Carb. 14g Fiber 1g Sug. 1g Chol. 79mg Sod. 465mg To­tal fat: 8g Sat. 3g Trans. 0g

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