fbpx

Recipe by Megha Suchak

Lentil Pita Pockets

add or remove this to/from your favorites
Parve Parve
Easy Easy
1 Servings
Allergens

Contains

- Gluten - Wheat

A piece of pita bread is a little world unto itself — so round, so hollow, so open to whatever you desire for lunch. And so portable and convenient, too!

 
Lentils and crunchy fresh vegetables stuffed into hearty whole-wheat pitas is a perfect combination of textures, colors, and flavors. Lentils are a rich source of dietary fiber. Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.

Ingredients

Main ingredients

  • 1 whole wheat pita bread

  • 1/2 cup boiled lentils or Gefen Organic Lentils

  • 5–6 cherry tomatoes

  • 1/4 cup sliced cabbage

  • 1/4 cup sliced carrot

  • 2 leaves romaine lettuce

Directions

Prepare the Pita Pockets

1.

In a bowl add boiled lentils, sliced cabbage, carrot and tomatoes.

2.

Then add lime juice, oil, salt and pepper. Combine well.

3.

Toast the whole wheat pitas and then cut them into halves diametrically. Open the half, put romaine lettuce inside and then fill in the prepared mixture.

About

This recipe originally appeared on CookingHealthy.co.

Lentil Pita Pockets

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments