Ingredients
- 1 cup brown lentils
- 2.5 cups beef broth or vegetable substitute
- 1 tbsp olive oil
- 1 small onion, minced
- 1/2 cup green pepper, minced
- 4 cloves garlic, minced
- 1 small tomato, diced
- 1 tbsp soy sauce
- 3 tbsp fresh parsley, minced
- 3/4 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp allspice
- 1/4 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/4 tsp red peper (optional)
- salt, to taste
- 2 large pita breads
- olive oil (for brushing)
- 1/2 cup plain yogurt (optional)
Method
- Preheat oven to 400F.
- Bring the lentils to a boil in the broth and then cover and simmer for around 15 - 20 minutes or until the lentils are soft and splitting and almost all the water is be gone.
- In the meantime, sauté the onion, green pepper and garlic in 1 tablespoon olive oil for 5 minutes. Add chopped tomatoes and sauté for another 3 minutes.
- In a large bowl mix the cooked ingredients with the soy sauce, spices and salt to taste.
- Cut the pita breads in half and stuff them with a thin layer of the lentil mixture. Brush both sides with olive oil.
- Bake at 400F for 20 minutes, turning over halfway through. They are done when they are crispy and beginning to brown.