Archive Daily Posts/Recipes Lentil, Radish and Spinach Stuffed Pita with Shredded Carrot Salad
| Lentil, Radish and Spinach Stuffed Pita with Shredded Carrot Salad |
| Written by Cassie Young | ||||||||||||||||||
| Thursday, March 6 2008 | ||||||||||||||||||
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I like to prepare the mustard-y lentil filling in advance and leave radishes on the side to mix in right before we eat. Then to serve, I take a whole-wheat pita, slice open the top, press a handful of spinach leaves in the bottom, add a big scoop of lentil-radish filling, fold it up and eat. Truly no fuss. To change things up from the usual, I added a variation of the shredded carrot salad I had planned to serve on the side and put it right into the pita. That made it even better. For the Lentil Filling - enough for 2 servings
1 1/2 - 2 cups cooked lentils, drained spoonful of grainy Dijon mustard splash of olive oil and balsamic vinegar handful of chopped scallions big handful of sliced radishes Add warm lentils to a bowl along with mustard, balsamic vinegar, olive oil and scallions. Stir gently. Season with salt and pepper to taste. Lentils will absorb the liquid as they cool. Mix radishes into cooled salad before serving. Serve lentil salad as a pita filling along with a big handful of spinach leaves and a scoop of carrot salad. For the Carrot Salad This salad can be made in advance. When adding it to the pita, you may wish to drain off some of the liquid to avoid sogginess. 2 carrots, shredded zest of half an orange squeeze of lemon (and orange, if desired) agave nectar, just to sweeten pinch of cinnamon Combine all ingredients. Adjust flavors if needed.
This meal was part of my “Hearty Dinner Salads” meal plan for the week of March 3rd, 08.
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Comments (8)
VeggieGirl
said:
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I must have been dreaming about summer when I planned this meal. It's been a rough winter and while it's not over yet, the days are getting noticeably longer and brighter. It's making me all anxious to be outdoors again without having to gear up as though we're off on a polar expedition. I'm also craving summery meals and this is one I make often in the summertime to pack along on the many trips we take to nearby lakes. 
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great sandwich-filling (or pita filling, in this case) - yum! haha, I can relate to feeling like I'm gearing up for a polar expedition each time I leave the house - where's spring/summer already?!??! :0) |
Lucy
said:
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...and how good do those radishes look? You know, it's really hot here at the moment, even though officially it's autumn and Feb was frankly freezing cold. Weird. Hope the sun starts to lengthen the days for you soon! Lucy, X |
Courtney
said:
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That carrot salad sounds amazing! So simple and yet so good...cannot wait to try it! Courtney |
CassieYoung
said:
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Lucy, I've really come to love radishes over the last year. Love their peppery bite and so pretty too, aren't they? And your recent radish recipe... ohhh, yet another to add to my must-try list! VeggieGirl, I hear you! I'm so ready for spring! 
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Ellie
said:
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I'm trying to convince my darling boyfriend that veggie eating isn't bad for you! So this week I'm cooking this meal plan, and my lentils are on the stove and... It all looks so delicious! |
Ellie
said:
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The pitas went down a dream! I made a more hommous like version of the Chickpea salad, which was appreciated (I love my middle eastern food) Tomorrow, I am making the Taco Tempeh, and the deliciousness has actually bargained myself another week of veggie food! |
CassieYoung
said:
| Ellie, I'm so glad to hear the pitas worked out for you. Your chickpea salad variation sound just wonderful, too. Thanks for the follow-up! |
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