Smoky Tomato-Lentil Almond Pitas

Ingredients

• small pita breads4
• cooked brown or green lentils2 cups
• cherry tomatoes2 cups
• red onion1 small, thinly sliced
• garlic2 cloves, minced
• smoked paprika1 teaspoon
• ground cumin1/2 teaspoon
• olive oil2 tablespoons
• toasted almonds1/3 cup, chopped
• parsley1/2 cup, chopped
• lemon juice2 tablespoons
• salt and black pepperto taste

Method

1. 1Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the onions until softened and lightly browned.
2. 2Add garlic, smoked paprika, and cumin; stir for 30 seconds until fragrant.
3. 3Add cherry tomatoes and cook until they burst and become saucy, then fold in the lentils and a pinch of salt.
4. 4Cook 2 to 3 minutes more until the mixture is hot and cohesive; finish with lemon juice.
5. 5Warm the pitas in a dry pan or oven until pliable.
6. 6Fill each pita with the lentil-tomato mixture, then top with almonds and parsley.
7. 7Season with black pepper and serve immediately.

Tips

• Toast the almonds in a dry pan for extra depth before chopping.
• If the mixture seems dry, add a splash of water to help the tomatoes coat the lentils.

Nutrition