Monday, July 8, 2013

Lentil Salad in Pita Pocket

In the summer, our mornings are spent at the pool for swim practice so there isn't a lot of time to plan or make lunch. I steam some green Puy lentils the night before and this pita sandwich comes together in a few minutes. I use whatever I have in the fridge or pantry: tomatoes, cucumber, bell pepper (fresh or roasted), shredded carrots, marinated artichoke hearts, hearts of palm, feta, mozzarella, kalamata olives, chopped baby spinach or arugula. I love lots of colors! It's always delicious and filling!

Serves 2
  • 2 whole wheat pita pockets (I use Trader Joe's Pocketful of Fiber Pita Bread), each cut in half = 2 pains pita, coupés en deux
  • ¾ to 1 cup cooked lentils, at room temperature = 150 à 200 g de lentilles cuites, à température ambiante
  • 1 tomato, chopped = 1 tomate, coupée en morceaux
  • 1 mini cucumber, chopped = 1 mini-concombre, coupé en morceaux
  • 1 small yellow bell pepper, chopped = 1 petit poivron jaune, coupé en morceaux
  • 8 mini mozzarella balls, chopped= 8 mini-balles de mozzarella, coupées en morceaux
  • 1 teaspoon olive oil = 1 cuillère à café d'huile d'olive
  • 1 tablespoon balsamic vinegar = 1 cuillère à soupe de vinaigre balsamique
  • salt & pepper = sel & poivre

Mix the lentils, chopped veggies and mozzarella in a medium bowl, add oil, vinegar and seasonings and toss gently.

Stuff each pocket half with lentil salad and serve right away. Enjoy!

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