This refreshing summer dish features nutritious lentils combined with fresh spinach, basil, and cherry tomatoes, all served in warm whole wheat pita, topped with creamy Greek yogurt and crunchy walnuts.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Lentils | 1 cup | dry, i like Du Puy or French, if using cooked lentils you will need 2 cups for every 1 cup of dry |
Salt | ||
Bay Leaf | 1 | |
Baby Spinach | 2 cup | |
Basil | 1 cup | leaves |
Parsley | 1 tbsp | chopped |
Garlic | 1 clove | minced |
Cherry Tomato | 3/4 cup | |
Lemon | 2 1/2 tbsp | 2.5 tbsp is about 1 lemon |
Greek Yogurt | 3/4 cup | |
Olive Oil | 1/4 cup | |
Walnuts | 1/2 cup | toasted |
Cucumber | 1/2 | english, armenian, or painted serpent |
PREPARATION
Cook the lentils.
You can do this many days ahead of time. Combine the 1 cup of lentils with 3 cups of water and the bay leaf in a pot. Bring to a low boil, then simmer until tender, about 20 minutes. The cooking time will vary based on which type of lentil you are using, so begin to check on them at 20 minutes, and continue as long as needed. They should be tender but not mushy. Strain out any remaining liquid and remove the bay leaf. Cool.
Make the lentil mixture.
Thinly slice the basil and spinach leaves with a sharp knife. Combine in a bowl with 2 cups of cooked lentils, the chopped parsley and garlic. Mix to combine. Add the lemon juice, yogurt and olive oil. Season with 1 tsp salt and cracked pepper. The lentil mixture can be done up to this point many hours in advance.
Assemble the sandwich.
Slice the cherry tomatoes in half. Thinly slice the cucumber and sprinkle with a bit of sea salt.. Fold in the walnuts and cherry tomatoes into the lentil mixture. Slice each pita in half and toast lightly. Fill with a few spoonfuls of the lentils. Top with cucumber. Serve it up!