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.
Lentil Pita Pockets Recipe
- 1 Whole wheat pita bread
- ½ Cup Boiled lentils
- 5-6 Cherry tomatoes
- ¼ Cup Sliced cabbage
- ¼ Cup Sliced carrot
- 2 leaf Romaine lettuce
- 1 Teaspoon Lime juice
- 1 Teaspoon olive oil
- Salt and pepper to taste
- Step 1 In a bowl add boiled lentils sliced cabbage, carrot and tomatoes.
- Step 2 Then add lime juice, oil, salt and pepper. Combine well.
- Step 3 Toast the whole wheat pitas and then cut them into halves diametrically. Open the half, put romaine lettuce and then fill in the prepared mixture.