• 48servings
  • 50minutes
  • 19calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 onion , finely chopped

  3. 1 garlic clove , finely chopped

  4. 1 teaspoon fresh ginger , grated or 1/4 teaspoon ground ginger

  5. 1/2 teaspoon turmeric

  6. 1/2 teaspoon ground cumin

  7. 1 pinch salt

  8. 1 pinch cayenne pepper

  9. 1 cup dried red lentils

  10. 14 ounces diced tomatoes

  11. 1 1/2 teaspoons lemon juice

  12. 1 tablespoon fresh cilantro or 1 tablespoon fresh parsley , chopped

  13. paprika pita chips (see Paprika Pita Chips )

Instructions Jump to Ingredients ↑

  1. In a saucepan, heat oil at medium heat. Add onion, garlic, ginger, turmeric, cumin, salt and cayenne pepper and cook, while stirring, for about 5 minutes or until onion has softened. Add lentils and tomatoes. Bring to boil. Reduce heat, cover and let simmer, stirring often, for about 20 minutes or until lentils are tender without losing their shape. Add lemon juice and stir. Let cool a little bit. (You can prepare the lentil filling in advance and put in an hermetic container. It will be good in fridge up to 2 days. Reheat before doing the remaining steps). Add cilantro and stir.

  2. When ready to serve, spread the filling on the pita chips.


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