INGREDIENTS:
1 CUP WATER
1 CUP SPLIT RED LENTILS
1/2 TABLESPOON PIZZA SEASONING
1 TSP SALT
TOPPINGS:
2 TABLESPOONS OF TVP SOAKED IN 2 TABLESPOONS WATER & SEASON WITH PIZZA SEASONING
1/4 CUP PIZZA SAUCE
1/4 CUP CHOPPED RED PEPPERS
1/4 CUP CHOPPED ONIONS
1/2 TABLESPOON NOOCH (nutritional yeast)
INSTRUCTIONS:
RINSE LENTILS IN COLD WATER FOR 2 MINUTES
ADD THE FIRST 4 INGREDIENTS INTO A HIGH SPEED BLENDER AND BLEND TILL SMOOTH.
POUR INTO A PREHEATED SHALLOW OVEN-SAFE PAN ON MEDIUM TO MEDIUM LOW HEAT (you use a small amount of cooking spray to make sure it doesn’t stick).
COOK ON MEDIUM HEAT FOR ABOUT 15 MINUTES OR WHEN YOU CAN LIFT THE EDGES.
ADD YOUR TOPPINGS AND BAKE IN A PREHEATED OVEN @350 FOR ABOUT 15 MINUTES TO 20 MINUTES
SERVES 2 PER SERVING
CALORIES 442
PROTEIN 32
FAT 2.4 MG