Zesty lentil salad pita pockets [Recipe]


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Lentils are quick, easy to prepare and rich in nutritional value. Plus, they are a great pantry staple. Add to hearty soups in the winter and refreshing salads in the summer. Here’s one great recipe with lentils you'll want to make all year long. For more pantry staples, click here.

Prepared in 25 minutes or less


  • 2 cups low sodium chicken stock or filtered water
  • 1 cup dried lentils, (I prefer French green lentils)
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 10 black peppercorns
  • 1 cup diced celery
  • 1 cup diced cucumber
  • 1/4 cup diced red onion
  • 1/4 cup fresh orange juice, no pulp
  • 2 tablespoons white wine vinegar
  • 3 teaspoon Dijon mustard
  • 1/2 lemon, juiced and zested
  • 2 oz crumbled Feta (approximately ½ cup)
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 4 pitas, halved
  • Drizzle of Extra Virgin olive oil



  1. Make a bouquet garni with Bay leaf and peppercorns. Tie with natural twine and set aside. Over medium heat in a saucepan, add stock, lentils, salt and bouquet garni. Bring to a boil. Reduce heat and cover. Simmer 20-25 minutes. Drain, discard bouquet garni.
  2. Combine in a medium bowl cooked lentils, celery, cucumber and onion. Set aside.
  3. Combine in a small bowl the juice, white wine vinegar, mustard, lemon juice and zest. Whisk until blended. Add dressing to lentil mixture and toss to gently and evenly coat. Add crumbled Feta and fresh parsley. Chill for 1 hour.
  4. Remove salad from refrigerator. Drizzle salad with olive oil. Stuff pita pockets with Lentil Salad. Serves 8.