VegGrill: Lentil Salad Pita

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Lentil-Stuffed Pita Pockets with Grilled Onions

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup French green lentils -- no substitution

4 onions -- cut into slivers

2 tablespoons extra-virgin olive oil

1/2 teaspoon dried thyme

1 red or yellow bell pepper

4 ounces soft goat cheese -- crumbled

1 1/2 tablespoons balsamic vinegar

Salt and black pepper

4 pita bread rounds

1 bunch arugula

 

1. Boil the lentils in 6 cups of salted water until tender but not mushy, about

25 minutes. Drain and place in a large bowl.

 

2. Meanwhile, prepare a medium-hot fire in the grill with a lightly oiled

vegetable grill rack in place.

 

3. In a large bowl, combine the onions, olive oil, and thyme and toss to coat.

 

4. Grill the onions, turning occasionally, until completely tender and well

browned, 10 to 12 minutes. Roast the pepper, turning occasionally, until

completely charred, about 10 minutes. Place in a plastic or paper bag to steam

for 10 minutes to loosen the skin.

 

5. Cut slits in the pepper, then drain briefly into the bowl with the lentils to

catch any juices. Peel and seed the pepper, then dice it. Add the pepper and

onions to the lentils and toss to mix. Add the goat cheese, vinegar, and salt

and pepper to taste. Toss gently to mix.

 

6. Meanwhile, rinse and spin the arugula. Stem and tear leaves into small

pieces.

 

7. To serve, warm the pitas on the grill for about 3 minutes, watching carefully

to avoid scorching them. Cut the pitas in half and stuff each with some arugula,

then with the lentil mixture. Serve at once.

 

SERVES 4

 

--Sources--

Copyright: 1998: Harvard Companion Press

Vegetarian Grill, Andrea Chesman, pg 124

 

Contributor: Pat Hanneman for VegRecipe 6/99

Linked: 19 g fiber

 

 

Description:

" A salad in a pita pocket. "

Cuisine:

" Vegetarian "

Source:

" Vegetarian Grill "

 

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Per serving: 438 Calories (kcal); 8g Total Fat; (16% calories from fat); 20g

Protein; 73g Carbohydrate; 0mg Cholesterol; 331mg Sodium

Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : You could enjoy the lentil, grilled onion, and goat cheese combination

as a salad, served on a bed of arugula or lettuce. But my favorite way to enjoy

this sublime combination is stuffed in a warmed pita pocket. Don’t substitute

another type of lentil for the French green lentilles du Puy; these are the only

ones that have a sufficiently mild flavor and firm texture. - Chesman

Nutr. Assoc. : 903920 0 0 0 4695 0 0 0 0 0

 

 

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