NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked green lentils

6 ounce non-fat Greek yogurt

2 cup fresh baby spinach

2 tablespoon hemp hearts

1 tablespoon nutritional yeast

1 tablespoon fresh lemon juice

0.5 teaspoon lemon zest

1 clove garlic

1 tablespoon fresh dill

0.25 teaspoon sea salt

0.25 teaspoon black pepper

PREPARATION

• 1

  Mince the garlic clove and finely chop the fresh dill.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, nutritional yeast, chopped dill, sea salt, and black pepper until the sauce is smooth and creamy.

• 3

  Place a medium skillet over medium heat and add the cooked lentils with a tablespoon of water to prevent sticking.

• 4

  Stir the lentils for 2-3 minutes until they are heated through.

• 5

  Add the fresh baby spinach to the skillet and toss gently for 1 minute until the leaves are just wilted.

• 6

  Remove the skillet from the heat and stir in the lemon-herb yogurt mixture until the lentils and spinach are evenly coated.

• 7

  Transfer the mixture to a serving bowl and garnish with hemp hearts for added texture and protein.