Ingredients
Equipment
Method
- Rinse the lentils under cold water. In a medium saucepan, add the lentils and cover with water. Bring to a boil and then reduce the heat to simmer. Cook for about 15-20 minutes, until tender but not mushy. Drain and set aside.
- In a mixing bowl, combine the cooked lentils with diced avocado, halved cherry tomatoes, minced garlic, olive oil, lemon juice, lemon zest, oregano, parsley, salt, and black pepper. Mix gently to combine the ingredients without mashing the avocado.
- While the lentil mixture rests for about 5 minutes to allow the flavors to meld, warm the pita breads in a dry skillet over medium heat for about 1-2 minutes per side until they are soft and pliable.
- Carefully cut each pita in half to create pockets and fill each with the lentil mixture, ensuring a generous portion for each pita.
- Serve the stuffed pitas immediately, offering a side salad and topping with additional black pepper to taste.
Nutrition
Notes
Feel free to substitute the lentils with quinoa or chickpeas for a different twist!
If you want a stronger burst of flavor, consider adding a touch of your favorite hot sauce or some chopped chili peppers to the filling.
This dish is also amazing when served chilled, making it perfect for meal prep.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
Enjoy experimenting with different veggies regarding what you prefer!
If you want a stronger burst of flavor, consider adding a touch of your favorite hot sauce or some chopped chili peppers to the filling.
This dish is also amazing when served chilled, making it perfect for meal prep.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
Enjoy experimenting with different veggies regarding what you prefer!