Lentil-Mushroom Pita Pockets with Lemon-Yogurt Dressing

Legumes have made their debut as a must in any diet. They’re a great source of protein and high in dietary fiber. From black beans and peas to tempeh and tofu, legumes offer a variety of flavors and textures. Lentils, in particular, are served in a variety of cuisines from soups in Europe to main dishes in the Mediterranean. A mushroom-lentil taco recipe called out to me, but instead of making tacos, I opted for a Mediterranean twist by placing the filling in warmed pita pockets. Feel free to experiment with the recipe as you please.

Lentil-Mushroom Pita Pockets 2015-01-10 18.51.17


> 1 cup cooked lentils
> 1 tablespoon olive oil
> 2 cups chopped mushrooms
> 2 medium cloves garlic, minced
> 1 1/2 teaspoon cumin
> salt and pepper
> pinch of paprika
> 1 1/2 tablespoon lemon juice
> 6 ounces non-fat plain Greek yogurt
> 3 cups arugula
> 4 whole grain pita pockets, warmed


Heat olive oil in a large pan over medium heat. Add mushrooms, and cook for about 8 minutes, stirring occasionally. While the mushrooms are cooking, make the lemon-yogurt dressing. Stir together the lemon juice and yogurt in a small bowl.

Reduce the heat to low. Add cooked lentils, garlic, cumin and a sprinkle of salt, pepper and paprika to mushrooms.

To assemble, cut pita pockets in half, spread lemon-yogurt dressing inside the halves and fill with a few spoonfuls of lentil-mushroom mix. Top with a handful of arugula and a dollop of dressing.

Makes 4 servings.

Adapted from Food52.


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