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Tuscan lentils with yogurt, fruit & almond butter

Serves 1
502
Calories
34.8g
Protein
40g
Carbs
16g
Fat

Ingredients

  • 4 sprigs (batch of 2) Thyme, fresh
  • 12 spears (batch of 2) Asparagus

    or: Broccoli, Cauliflower, Brussels sprouts…

  • 1 small piece per serving Fruit (any), any type, any

    or: Apples, Blueberries, Raspberries…

  • 7 oz per serving Greek yogurt, non-fat, plain

    or: Sour cream, Mayonnaise

  • 1½ tbsp (batch of 2) Olive oil, garlic-infused
  • 1½ cups (batch of 2) Red Bell Pepper, chopped
  • 1â…“ cups (batch of 2) Lentils, canned, rinsed

    or: Black beans, Canned corn, Chickpeas

  • 1 cup (batch of 2) Vegetable broth, low-sodium
  • 2 tbsp (batch of 2) White Vinegar
  • 1½ tsp per serving Almond butter

Directions

  1. Heat the oil in a skillet and cook the bell peppers and thyme for 5 minutes until softening. Stir in the lentils and broth and cook 8-10 minutes until thickened. Lay the asparagus on top, cover, remove from heat, and let stand 5 minutes until just tender. Stir in the vinegar, season with pepper, and discard the thyme. Serve with yogurt topped with fruit and almond butter on the side for dessert. (Makes 2 servings — this entry is one serving.)
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