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
1 cup dried lentils
1⁄2 cup diced roasted red
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,
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