BETA
Warm lentil & roasted pepper pitas
Warm spiced lentils and roasted peppers tucked into pitas with greens and feta.
15 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Canned lentils drained250 g
- Jarred roasted red peppers120 g
- Pita breads2 whole
- Baby spinach60 g
- Feta60 g
- Lemon0.5 whole
- Olive oil2 tsp
- Ground cumin0.5 tsp
- Salt0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat in pita and milk in feta; check packaged ingredients.
Method
Prepare the filling
Drain and rinse lentils. Drain and slice roasted peppers. Wash and dry spinach. Crumble feta and squeeze the lemon.
Warm the lentils
Heat olive oil in a skillet over medium heat. Add lentils, peppers, cumin and salt. Stir for 4–5 minutes until hot throughout. Finish with lemon juice.
Fill the pitas
Warm pitas according to the package, cut open and fill with spinach, hot lentils and peppers. Scatter feta over the filling and serve.
Drain the peppers well so the pita stays easy to hold.
Make a plan around this dish
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