Diane Levy
Try this spread in a veggie wrap or on whole-grain pita wedges for an afternoon snack. Either way, the mix of sunflower seeds and lentils will keep your belly satisfied. Lentils are a powerhouse provider of resistant starch, and in this recipe, they help you get nearly one-third of your way to your daily 10-gram goal.
Ingredients
- 1 (15-ounce) can lentils, rinsed and drained
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sunflower seeds
- 1 celery stalk, finely diced
- 1 scallion, finely diced
- 2 tablespoons chopped fresh parsley
- 2 pitas, halved
Preparation
1. Combine lentils, lemon juice, salt, and pepper in a blender; process until smooth.
2. Stir in sunflower seeds, celery, scallions, and parsley.
3. Microwave pita at HIGH 1 minute. Serve with spread.
- Prep Time:
- Yield: 4 servings
Nutritional Information
| Calories per serving: | 180 |
|---|---|
| Fat per serving: | 3g |
| Saturated fat per serving: | 0g |
| Monounsaturated fat per serving: | 1g |
| Polyunsaturated fat per serving: | 1.5g |
| Protein per serving: | 10g |
| Carbohydrates per serving: | 29g |
| Fiber per serving: | 10g |
| Cholesterol per serving: | 0mg |
| Sodium per serving: | 430mg |
| Rs per serving: | 3.1g |
Good to Know
Lentils are a powerhouse provider of Resistant Starch. In this recipe, they help you get nearly a third of your way to your daily 10-gram goal.
Taken from Health.com
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