Lentil Pita Sandwiches Recipes

LENTIL SHAWARMA PITAS

Lentil Shawarma Pitas image

Lentils are quickly cooked up with spices and stuffed into pita bread with zesty salad and tahini sauce to make these mouth-watering vegan shawarma wraps.

Provided by Alissa Saenz

Time 40m

Number Of Ingredients 25

Ingredients

1 cup dried brown lentils
1 tablespoon lemon juice
2 tablespoons soy sauce
1 tablespoon tomato paste
2 tablespoons olive oil
1 small onion, (diced)
2 garlic cloves, (minced)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
Pinch cayenne pepper
1 large tomato, (diced)
1 medium cucumber, (diced)
2 tablespoons lemon juice
1 garlic clove, (minced)
2 scallions, chopped
2 tablespoon chopped fresh mint
1/2 teaspoon sumac ((optional, but really nice))
Salt and pepper to taste
4 pitas
Tahini or hummus
Kalamata olives ((optional))

Steps:

Place the lentils into a medium saucepan and cover with a few inches of water. Place over high heat and bring the water to a boil. Lower the heat and allow to simmer until the lentils are tender but not mushy, about 20 minutes, adding water to the pot as needed. Drain the lentils when finished cooking.
While the lentils simmer, combine the soy sauce, lemon juice and tomato paste in a small bowl.
Coat the bottom of a large skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic, cumin, coriander, paprika, cinnamon, cloves, black pepper and cayenne pepper. Sauté about 1 minute more, until very fragrant.
Add the lentils and the soy sauce mixture to the skillet. Cook for 2-3 minutes, until the lentils are heated throughout and the liquid has dried up.

Nutrition Facts : Calories 547 kcal, Carbohydrate 76.1 g, Fat 18.4 g, SaturatedFat 2.7 g, Sodium 1070 mg, Fiber 20 g, Sugar 6.2 g, Protein 20.2 g, ServingSize 1 serving

PRESSURE-COOKER LAMB PITAS WITH YOGURT SAUCE

Pressure-Cooker Lamb Pitas with Yogurt Sauce image

The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen! -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds lamb stew meat (3/4-inch pieces)
1/2 cup dry red wine
1 large onion, chopped
1 garlic clove, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup tomato paste
1 medium cucumber
1 cup plain yogurt
16 pita pocket halves, warmed
4 plum tomatoes, sliced

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown lamb in batches. Add wine to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Add onion, garlic, 1 teaspoon salt, oregano and basil. Return lamb to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel., Select saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pitas with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges