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Source: The Working Family's Cookbook

Pitas Stuffed with Spicy Lentils and Tomato Salad
You can dispense with the pita and serve the salad alone with broiled meat or fish.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
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cooked lentils
2 stalks celery, finely chopped
1 small green pepper, stemmed, seeded and finely chopped
2 scallions, thinly sliced
1 carrot, chopped
1 tablespoon curry powder
1 1/2 teaspoons fresh chopped thyme
1/2 cup finely chopped parsley
1/2 teaspoon cumin
4 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
2 tomatoes, seeded and chopped
6 ounces Muenster cheese, shredded
4 individual whole wheat pitas, cut open
spinach leaves, washed and shredded

Heat the oven to 300 degrees.

Combine the lentils in a bowl with the celery, pepper, scallions, carrot, curry powder, cumin, thyme, parsley, oil and vinegar. Season with salt and pepper to taste. Stir in the tomatoes and cheese.

Stack the pitas on a large piece of foil and wrap tightly. Place in the oven for 10 to 15 minutes, until hot.

Line each pita with a quarter of the shredded spinach. Fill each with a quarter of the lentil mixture.

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