NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Red lentil orzo

0.5 cup Shelled edamame

0.75 cup Non-fat Greek yogurt

0.5 oz Feta cheese

1 medium Zucchini

0.5 medium Red bell pepper

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Extra virgin olive oil

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into small cubes, then toss them with the olive oil, garlic powder, salt, and pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and show light golden edges.

• 4

  Boil a pot of water and cook the red lentil orzo according to package directions, adding the edamame for the final 3 minutes.

• 5

  Reserve 2 tablespoons of the cooking water, then drain the orzo and edamame thoroughly.

• 6

  In a large mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, and the reserved cooking water until creamy.

• 7

  Add the cooked orzo, edamame, and roasted vegetables to the bowl and toss until every grain is coated in the bright sauce.

• 8

  Garnish with crumbled feta cheese and fresh parsley before serving this refreshing and filling lunch.