Mediterranean Lentils and Red Peppers in Pita Pockets
tomato & shallot salad

Name: Mediterranean Lentils and Red Peppers in Pita Pockets
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp Parsley, chopped; 1 bulb Shallots, chopped; 1 1/2 pints Tomatoes, halved; 1 Tbsp Red wine vinegar; 2 Tbsp Olive oil; 2 Tbsp Parsley, fresh, chopped; 2 bulbs Shallots, chopped; 4 Sundried tomatoes, chopped finely; 1 Bell peppers, red, diced; 4 oz Cucumbers, diced; 2 cups Lentils, cooked, drained and rinsed; 1 Tbsp Cooking oil; 1/2 tsp Oregano, dried; 1 1/2 Tbsp Balsamic vinegar; 1/2 cup Yogurt, plain; 1 tsp Lemon juice; 4 Pitas, halved

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Mediterranean Lentils and Red Peppers in Pita Pockets

Sundried tomatoes add lots of umami flavor to this lentil saute, which makes a great veggie filling for pita pockets! Enjoy with sides made of fresh summer produce for an easy, seasonal meal.
Smarts: Double the lentil saute and use them later in the week in a quesadilla!

Ingredients

Metric

Servings:

Tomato Salad with Shallots & Parsley:

Parsley - 2 Tbsp , chopped
Shallots - 1 bulb , chopped
Tomatoes - 1 1/2 pints , halved
Red wine vinegar - 1 Tbsp
Olive oil - 2 Tbsp

Mediterranean Lentils and Red Peppers in Pita Pockets:

Parsley, fresh - 2 Tbsp , chopped
Shallots - 2 bulbs , chopped
Sundried tomatoes - 4 , chopped finely
Bell peppers, red - 1 , diced
Cucumbers - 4 oz , diced
Lentils, cooked - 2 cups , drained and rinsed
Cooking oil - 1 Tbsp
Oregano, dried - 1/2 tsp
Balsamic vinegar - 1 1/2 Tbsp
Yogurt, plain - 1/2 cup
Lemon juice - 1 tsp
Pitas - 4 , halved

Prep

Parsley (for lentils & salad) / Shallots (for lentils & salad) / Sundried tomatoes - Prep as directed. (Can be done up to 4 days ahead)
Red peppers - Prep as directed. (Can be done up to 3 days ahead)
Tomatoes / Cucumbers - Prep as directed.
Lentils - Drain and rinse.

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Make

Toss tomatoes, shallots, and parsley with red wine vinegar, olive oil, and some salt and pepper.
Heat a skillet over medium-high heat. Add cooking oil and then shallots and sundried tomatoes to heated oil. Saute until softened, ~3 minutes.
Next add red peppers with oregano and balsamic vinegar and cook for another 5 to 6 minutes, until peppers are tender. Fold in lentils and cook until warmed up, another 2 to 3 minutes. Season to taste with salt and pepper.
While lentils cook, mix cucumbers with yogurt and lemon juice. Season to taste with salt.
Halve pitas on a sheet pan and broil for 2 to 3 minutes.
Spoon lentil and pepper saute into pita pockets and drizzle with tzatziki. Enjoy with tomato salad on the side!

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Mediterranean Lentils and Red Peppers in Pita Pockets tomato & shallot salad