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Green Lentil Bowl with Pistachio Pesto
The green lentils in this dish provide a great source of fiber and protein. Pistachios are a great source of potassium, vitamin B6, and antioxidants
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Course
Main Course
Servings
2
Servings
Cuisine
Mediterranean, Mediterranean Diet
Diet
Gluten Free
Ingredients
1x
2x
3x
2
tsp
extra virgin olive oil
1
chopped red bell pepper
1
chopped yellow bell pepper
1/4
c
pistachio basil pesto
2
c
cooked green lentils
1
small zucchini
finely grated
Kosher salt and black pepper
Toppings:
1/4
c
crumbled feta
juice of 1 lemon
fresh basil chiffonade
for garnish
1
Tbsp
shelled chopped pistachios
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Instructions
Cook lentils according to package directions in low sodium chicken or vegetable stock.
Heat oil in a saucepan and sauté peppers until softened and brown.
Mix the pistachio pesto with the green lentils and season with salt and pepper to taste.
Divide the lentils, sautéed peppers, and grated zucchini between two bowls and top with feta, lemon juice, basil, and pistachios.
Enjoy!
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