Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately.
In this Dining on a Dime segment, nutritionist Sara Sullivan shows us how to make creamy parmesan white beans with black pepper. Sauté onion in olive oil until translucent, about 4-5 minutes.