- Prep Time
- 10 mins
- Total Time
- 20 mins
Ingredients
- 1
- Multigrain Thin Crust Chicken and Vegetable Pizza
- 0
- 2
- First Cold Pressed Extra Virgin 100% Olive Oil, divided
- 30
- 8
- Sliced green onions, divided
- 0
- 1
- Ground cumin
- 5
- 3
- Garlic, minced
- 0
- 1
- Lentils, drained and rinsed lentils
- 540
- 2
- Cherry tomatoes, halved
- 500
- 1 1/2
- Sliced jarred beets
- 375
- 1
- Thawed frozen shelled edamame or lima beans
- 250
- 1/4
- Chopped parsley
- 60
Method
- Step 1
- Preheat oven to 425°F (220°C). Prepare pizza according to package directions.
- Step 2
- Heat 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Stir-fry half the green onions for 1 minute. Stir in cumin and garlic, stir-frying for 1 minute. Add lentils and heat through, about 2 minutes.
- Step 3
- Transfer to a bowl. Stir in tomatoes, beets, edamame, remaining oil, green onions and parsley. Serve with pizza.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 430
- Fat:
- 14 g
- Carbs:
- 53 g
- Protein:
- 25 g