middle-eastern

Tahini Cabbage Stuffed Pita with Spiced Lentils and Pickled Onion

Name: Tahini Cabbage Stuffed Pita with Spiced Lentils and Pickled Onion
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 61 g pita bread; 57 g brown lentils (dry); 107 g cabbage (shredded); 27 g tahini; 38 g red onion (thinly sliced); 15 g lemon juice; 2 g cumin, ground; 8 g olive oil; 305 g water

This simmered dish pairs pita bread with brown lentils, cabbage and tahini. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegan Vegetarian Heart friendly High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

84 g Carbohydrates

26 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

61g pita bread 168 kcal
57g brown lentils (dry) 201 kcal
107g cabbage (shredded) 27 kcal
27g tahini 161 kcal
38g red onion (thinly sliced) 15 kcal
15g lemon juice 5 kcal
1.14 tsp (2g) cumin, ground 8 kcal
8g olive oil 71 kcal
305g water 0 kcal

Cooking instructions

brown lentils (dry)cuminwater
Rinse lentils. Simmer lentils in water with cumin until tender, 16-20 minutes; drain well and season with salt.
red onion (thinly sliced)lemon juice
Quick-pickle the red onion by tossing with lemon juice and a pinch of salt; set aside 10 minutes.
tahiniwater
Whisk tahini with a splash of water and a pinch of salt until smooth and drizzleable.
pita breadbrown lentils (dry)cabbage (shredded)red onion (thinly sliced)
Warm the pita briefly in a dry skillet. Fill with lentils, shredded cabbage, and pickled onion.
tahini
Drizzle with tahini sauce and add black pepper to finish.