YIELD: 1 SERVING 4 portabella caps2 Tbsps. extra virgin olive oilsalt and pepper, to taste1 (10 oz.) bowl prepared roasted vegetable soup10 oz. lentils, any variety, cooked and drained2 oz. red bell pepper, finely diced4 oz. tofu, firm, diced4 Tbsps. raita or tzatziki (yogurt, cucumber, garlic)olive oil, for garnishaged balsamic vinegar, for garnish 1. Heat grill. 2. Rub portabella caps with olive oil and season with salt and pepper. Grill caps on both sides until the flesh softens and ...
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