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🍽️ Spicy Lentil Pita with Hot Pickled Onions

414 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc
• cherry tomatoes mix 250 g
• oil 2 tbsp
• lentils, green 200 g
• chili, ground 0.5 tsp
• cumin 0.25 tsp
• vegetable broth 400 ml
• onions, red 1 pc
• vinegar 50 ml
• water 100 ml
• sugar 1 tsp
• salt 1 tsp
• coriander, fresh 20 g
• organic limes 1 pc
• pita bread 4 pc
• soy yogurt 150 g

Instructions

1. 1. Peel the garlic and chop it finely.
2. 2. Wash the tomatoes thoroughly and cut them in half.
3. 3. Heat the oil in a pot over high heat.
4. 4. Fry the garlic for about 1 minute.
5. 5. Add the tomatoes and lentils to the pot.
6. 6. Season the mixture with chili and cumin.
7. 7. Fry everything for another approx. 1 minute.
8. 8. Deglaze the mixture with vegetable broth.
9. 9. Simmer the lentils over medium heat with the lid closed for approx. 25 minutes.
10. 10. Halve the onions and peel them.
11. 11. Cut the onions into thin rings.
12. 12. Heat vinegar, water, sugar, and salt in a pot.
13. 13. Stir until the sugar has completely dissolved.
14. 14. Place the onion rings in a bowl.
15. 15. Pour the warm vinegar liquid over the onions.
16. 16. Set the bowl aside to let the onions pickle.
17. 17. Wash the coriander thoroughly.
18. 18. Shake the coriander dry.
19. 19. Pluck the coriander leaves from the stems.
20. 20. Wash the lime.
21. 21. Cut the lime into quarters.
22. 22. Moisten the pita bread slightly.
23. 23. Toast the pita bread briefly in the toaster.
24. 24. Taste the lentils and adjust seasoning if needed.
25. 25. Fill the lentils onto the pita breads.
26. 26. Garnish the dish with fresh coriander.
27. 27. Distribute the pickled onions on top.
28. 28. Serve the pitas with the lime wedges.

Nutrition per serving

• kcal: 414
• Protein: 19 g · Fett/Fat: 11 g · Carbs: 63 g