Green Lentil Bowl with Pistachio Pesto

Nutritional Highlights

The green lentils in this dish provide a great source of fiber and protein

Pistachios are a great source of potassium, vitamin B6, and antioxidants

Servings: 2

2 tsp extra virgin olive oil

1 chopped red bell pepper

1 chopped yellow bell pepper

Kosher salt and black pepper

1/4 c pistachio basil pesto

2 c cooked green lentils

1 small zucchini, finely grated

1/4 c crumbled feta

Juice of 1 lemon

Fresh basil chiffonade, for garnish

1 Tbsp shelled chopped pistachios

Cook lentils according to package directions in low sodium chicken or vegetable stock.
Heat oil in a saucepan and sauté peppers until softened and brown.
Mix the pistachio pesto with the green lentils and season with salt and pepper to taste.
Divide the lentils, sautéed peppers, and grated zucchini between two bowls and top with feta, lemon juice, basil, and pistachios.