Recipes
Warm Lentil Salad with Grilled Portabella

Warm Lentil Salad with Grilled Portabella

YIELD: 1 SERVING

4 portabella caps
2 Tbsps. extra virgin olive oil
salt and pepper, to taste
1 (10 oz.) bowl prepared roasted vegetable soup
10 oz. lentils, any variety, cooked and drained
2 oz. red bell pepper, finely diced
4 oz. tofu, firm, diced
4 Tbsps. raita or tzatziki (yogurt, cucumber, garlic)
olive oil, for garnish

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