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Parmesan Lentil Medley

Prep Time20 minutes
Cook Time20 minutes
Servings: 7 servings (217 grams per serving)
Calories: 268kcal

Ingredients

  • 1/2 cup green lentils (70 grams)
  • 1 10 oz bag frozen chopped spinach, thawed (284 grams)
  • 4 cups broccoli florets (365 grams)
  • 1 15.5 oz can Great Northern Beans, rinsed and drained (439 grams)
  • 1/4 cup farro (50 grams)
  • 1/4 cup whole wheat orzo pasta (42 grams)

Garlic Parmesan Sauce

  • 1 cup light cream (8 oz)
  • 1/2 cup grated Parmesan cheese (58 grams)
  • 1 small lemon, juiced
  • 4 cloves garlic, minced (16 grams)
  • 1 tbsp fresh basil, chopped
  • 1 tsp olive oil
  • 1/2 tsp onion powder
  • salt and pepper to taste

Instructions

  • Cook lentils, farro, and orzo according to package directions. Drain and set aside.
  • Drain water from thawed spinach and dump spinach out onto a double layered paper towel. Wrap the paper towel around the spinach and squeeze out excess moisture. Set aside.
  • Place broccoli florets in a large, microwave safe bowl. Cover with a very damp paper towel and microwave for 2-3 minutes or until broccoli is bright green and tender-crisp. Set aside.
  • Heat olive oil in a large sauté pan (with straight sides) over medium high heat. Add garlic and sauté until fragrant.
  • Add remaining sauce ingredients except basil and stir until cheese begins to melt. Add spinach and broccoli, stirring to coat evenly, then add remaining ingredients and stir to coat.
  • Divide into 7 servings and serve immediately or store in an airtight container and refrigerate.

Nutrition

Serving: 222grams | Calories: 268kcal | Carbohydrates: 33g | Protein: 12g | Fat: 11g | Cholesterol: 30mg | Sodium: 457mg | Potassium: 541mg | Fiber: 10g | Sugar: 4g