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Spiced Lentil Pocket Bread Sandwiches

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  Lentils 7 Ounce (1 Cup)
  Dried bay leaf 1
  Dried hot red chilies 1 Small
  Cumin seed 1 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Wine vinegar 3 Tablespoon
  Garlic 1 Clove (5 gm), minced / pressed
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Chopped celery 1 Cup (16 tbs)
  Pocket breads 4 , cut into half (6 Inch Rounds)
  Yogurt sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste

Sort through lentils and discard any debris or rocks.
Rinse, drain, and place in 3- to 4-quart pan with 1 quart water, bay leaf, chili, and cumin seed.
Bring to a boil, cover, and simmer until lentils are just tender to bite, about 40 minutes.
Let cool.
If desired, discard chili.
In a large bowl, mix together oil, vinegar, and garlic; add lentils and mix gently together.
If made ahead, cover and chill up until the next day.
Up to 2 hours before serving, add onion, celery, and salt and pepper to taste.
If desired, transport in an insulated chest.

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Spiced Lentil Pocket Bread Sandwiches Recipe