Lentil Pita Pockets (Vegetarian Hawawshi)


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)

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.

Calories: 319kcal
Carbohydrates: 51g
Protein: 18g
Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Sodium: 978mg
Potassium: 736mg
Fiber: 17g
Sugar: 3g
Vitamin A: 574IU
Vitamin C: 28mg
Calcium: 85mg
Iron: 5mg

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