Description
Delicious lentil-filled pita pockets, perfect for a quick meal.
Ingredients
Scale
- 1 cup lentils (rinsed and drained)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- to taste Salt
- to taste Pepper
- Chopped fresh parsley for garnish
- 4 pieces pita bread
Instructions
- In a medium pot, bring 2 cups of water to a boil. Add the rinsed lentils and a pinch of salt. Cook for about 20 minutes or until tender. Drain and set aside.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, stirring them until they become fragrant and golden brown, around 5 minutes.
- In a mixing bowl, combine the cooked lentils, sautéed onion and garlic, cumin, coriander, salt, and pepper. Stir the mixture until well combined and slightly mashed for easier stuffing.
- Cut the pita bread in half to create pockets. Fill each pocket with the lentil mixture, pressing gently to pack it in.
- Preheat a grill or a griddle pan over medium heat. Lightly brush the outside of the pita pockets with olive oil. Grill them for about 2-3 minutes on each side until crispy and golden brown.
- Remove from heat and garnish with chopped fresh parsley. Serve warm with your choice of sauces and toppings.
Notes
- Any variety of lentils can work.
- Substitute cumin with paprika for a different flavor.
- Substitute coriander with chili powder for a different kick.
- Choose any type of whole pita bread.
- Serve with your choice of sauces and toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita pocket
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg