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Dinner recipe · from the recipe book

Herbed Lentil Salad Pitas with Hummus

Tender brown lentils tossed with parsley, mint, lemon and feta, tucked into pitas over creamy homemade hummus with crisp cucumber and tomato.

Herbed Lentil Salad Pitas with Hummus

Ingredients

  • ¾ cup160 gBrown or green lentils, dryrinsed
  • 3¼ cups750 gWater
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 2½ tbsp40 gTahini
  • ¼ cup60 gLemon juice
  • 2 cloves6 gGarlicminced
  • 2 tbsp30 gOlive oil
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup chopped20 gFresh parsleychopped
  • 1½ tbsp chopped8 gFresh mintchopped
  • ¼ cup chopped40 gRed onionfinely diced
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • 1½ medium200 gTomatoessliced
  • 4 large pitas256 gWhole-wheat pitahalved into pockets

Steps

  1. Put the lentils and 700 g of the water in a pot, bring to a boil, then simmer 20 to 25 minutes until tender but holding their shape. Drain and spread out to cool for 15 minutes.
  2. While the lentils cook, make the hummus: blend the chickpeas, tahini, half the lemon juice, half the garlic, half the olive oil, the cumin and half the salt with the remaining 50 g of water until smooth.
  3. For the lentil salad, whisk the remaining half of the lemon juice, the remaining half of the olive oil, the remaining half of the garlic, the remaining half of the salt and the black pepper in a bowl.
  4. Add the cooled lentils, parsley, mint and red onion to the dressing and toss, then fold in the feta.
  5. Spread the hummus inside each pita pocket, add the cucumber and tomato, then spoon in the lentil salad. Serve cold or at room temperature.

Contains: Milk, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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