Ingredients
- 2 tbsps Extra Virgin Olive Oil (divided)
- 1 White Onion (medium, chopped)
- 2 cups Mushrooms (chopped)
- 3 cups Green Lentils (cooked)
- 2 Garlic (clove, minced)
- 1 tbsp Tomato Paste
- 1 1/2 tsps Lebanese Seven Spice Blend
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Cilantro (chopped)
- 4 ozs Mini Whole Wheat Pita
Directions
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
- Heat half of the oil in a pan over medium-high heat. Add the onion and sauté for about five minutes or until soft and translucent.
- Add the mushrooms and cook for about five minutes. Add the lentils, garlic, tomato paste, Lebanese spice, salt, and pepper. Stir well.
- Add a splash of water to the pan. Cover the pan with a lid and cook on low heat for about five minutes. Remove the lid and slightly smash the mixture. Remove from the heat, stir in the cilantro and let it cool for about five minutes.
- Cut the mini pitas in half. Place roughly two tablespoons of the mixture inside each pita and gently press the mixture down with a spoon. Repeat with the remaining mixture and pitas.
- Brush the stuffed pitas with the remaining oil and place them on the baking sheet. Bake for seven to 10 minutes or until golden brown, flipping halfway. Divide evenly between plates and enjoy!