Are you looking for more plant-based protein ideas? Here is a recipe that is full of protein and has plenty of fibre to keep your intestines moving during pregnancy.
This lentil recipe is based on a recipe that I found on the New Canada’s Food Guide website and I combined it with some of my favourite toppings. It is perfect for using your left over rice or to prepare ahead of time.
And if you are like me, and are not sure about cooking with lentils because they don’t always turn out too tasty, this recipe will surprise your taste buds. Even my picky eater asked for seconds!
Middle Eastern Lentil Pita Pocket
Ingredients
| 2 Tbsp | Olive Oil | 30 ml |
| 3 | Medium onions, thinly sliced | 3 |
| 1 Tbsp | Ground cumin | 5 ml |
| 2 | Garlic cloves chopped | 2 |
| 1 cup | Rice, whatever type you prefer | 250 ml |
| 1 cup | Canned green lentils, drained and rinsed | 250 ml |
| 6 | Whole wheat pita pockets | 6 |
Toppings
| 1 cup | Cut tomatoes | 250 ml |
| 1 | Carrot, grated | 1 |
| 1 cup | Grated cheese | 250 ml |
| ½ cup | Plain yogurt | 125 ml |
| 2 | Avocados | 2 |
Directions
- Heat the oil in a medium size pan over medium-high heat. Add the onions and cook until dark caramel brown, stirring often. Add 1 tbsp of water if the onion starts getting stuck to the pan. Caramelizing onions take about 12 minutes.
- Sprinkle in the cumin and garlic and cook for 1 minute.
- Add the cooked rice and stir for 3 minutes. Add the lentils and cook for another 2 minutes. Turn the heat off.
- Cut all the toppings
- Option…warm up pita pockets for 3 minutes at 200f degrees in the oven just before serving.
Now to the fun part, putting together the perfect pocket!
In 1 pita pocket, pack 2-4 Tbsp of the lentil mix, add all the toppings you want, fold and enjoy!
For more information, access www.unlockfood.ca or call Telehealth Ontario at 1-866-797-0000 to speak with a Registered Dietitian.
