Mediterranean Lentil Pita Pockets
These Mediterranean Lentil Pita Pockets are really tasty, refreshing, bursting with flavor, and very quick to prepare! They are perfect for busy weekday nights!
Ingredients
- 3 whole wheat pita pockets, sliced in half
- 17.6 ounces pre-cooked lentils, (I use Trader Joe’s - if making them at home, use 2 cups cooked lentils)
- ½ cup red onion finely diced
- 1 cup cucumber finely diced, (I like to use Persian cucumbers)
- ½ cup pitted green olives
- 1 cup feta
- 2 tablespoons lemon juice, (only use 1 tablespoon if you don’t like things too tangy)
- 6 tablespoons hummus
- Salt and pepper , to taste
Instructions
- Place cooked lentils in a large bowl. If using the Trader Joe’s lentils, break up the block of lentils with your hands.
- Finely chop the red onion, cucumber, and green olives and add them to the lentils.
- Add the feta and lemon juice to the mixture and stir to combine.
- Warm pita bread up in a toaster oven or microwave.
- Slice pitas in half and carefully open them up to form pockets.
- Spread about one tablespoon of hummus in each pita pocket.
- Fill each pita pocket with the lentil mixture and top with any additional toppings!
Notes
Topping suggestions: homemade french fries, fresh cherry tomatoes, green onions, and tzatziki sauce.
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