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Parve
Easy
10 Minutes
Diets 
A piece of pita bread is a little world unto itself — so round, so hollow, so open to whatever you desire for lunch. And so portable and convenient, too!
Lentils and crunchy fresh vegetables stuffed into hearty whole-wheat pitas is a perfect combination of textures, colors, and flavors. Lentils are a rich source of dietary fiber. Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron.
1 whole wheat pita bread
1/2 cup boiled lentils or Gefen Organic Lentils
5–6 cherry tomatoes
1/4 cup sliced cabbage
1/4 cup sliced carrot
2 leaves romaine lettuce
1 teaspoon Heaven & Earth Lime Juice
1 teaspoon Gefen Olive Oil
salt, to taste
pepper, to taste
In a bowl add boiled lentils, sliced cabbage, carrot and tomatoes.
Then add lime juice, oil, salt and pepper. Combine well.
Toast the whole wheat pitas and then cut them into halves diametrically. Open the half, put romaine lettuce inside and then fill in the prepared mixture.
This recipe originally appeared on CookingHealthy.co.
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