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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.

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Nutritional Facts Per Serving

Calories:
430
Fat:
14 g
Carbs:
53 g
Protein:
25 g