Name: Curry Spice Lentils Stuffed Pita with Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200 g 200 g dried lentils (green or brown); 4 4 whole wheat pitas; 150 g 150 g cherry tomatoes, halved; 100 g 100 g green beans, trimmed and cut into 2 cm pieces; 1 1 medium onion, finely chopped; 2 2 cloves garlic, minced; 1 tbsp 1 tbsp curry powder; 1 tsp 1 tsp ground cumin; 1 tbsp 1 tbsp olive oil; 500 ml 500 ml vegetable broth; Salt and pepper to taste; Fresh cilantro, chopped (optional); Lemon wedges for serving (optional); Sliced avocado (optional)

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Curry Spice Lentils Stuffed Pita with Tomatoes

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Get ready to experience a burst of flavors with this warm and satisfying Curry Spice Lentils Stuffed Pita! Each pita is filled with hearty lentils, juicy tomatoes, and crisp green beans, all enveloped in a delightful curry spice sauce. It’s not only delicious but also incredibly nourishing. Feel free to adjust the spices to your liking, and don’t hesitate to add your favorite veggies or a dollop of avocado for an extra treat. Enjoy your cooking adventure!

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4

Course: Lactose-Free

Cuisine: Fusion

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g 200 g dried lentils (green or brown)
4 4 whole wheat pitas
150 g 150 g cherry tomatoes, halved
100 g 100 g green beans, trimmed and cut into 2 cm pieces
1 1 medium onion, finely chopped
2 2 cloves garlic, minced
1 tbsp 1 tbsp curry powder
1 tsp 1 tsp ground cumin
1 tbsp 1 tbsp olive oil
500 ml 500 ml vegetable broth
Salt and pepper to taste
Fresh cilantro, chopped optional
Lemon wedges for serving optional
Sliced avocado optional

Equipment

Large saucepan
Chef's knife
Large mixing bowl
Stirring spoon
Cutting board
Salad bowl for the side salad

Method

Rinse the lentils under cold water, then place them in a large saucepan with the vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until tender.
In a separate pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, curry powder, and ground cumin. Cook for another minute until fragrant.
Add the cooked lentils, halved cherry tomatoes, and green beans to the onion mixture. Season with salt and pepper. Stir well to combine, and cook for an additional 5-7 minutes until the beans are tender.
While the filling is simmering, warm the pita bread in a dry skillet or oven for about 3-5 minutes.
Carefully cut each pita in half to form pockets. Stuff each half with the lentil mixture.
Serve immediately with a simple side salad and lemon wedges for an added zest!

Nutrition

Calories: 360kcalCarbohydrates: 55gProtein: 18gFat: 10gSodium: 320mgPotassium: 540mgFiber: 15gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg

Notes

Feel free to swap out the lentils for chickpeas or black beans for a different flavor profile.
Add some diced bell peppers or spinach for extra nutrition.
This dish is perfect for meal prep; simply store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Enjoy your culinary creativity!

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Curry Spice Lentils Stuffed Pita with Tomatoes