Pitas with lentils and pickles

Total time: 15m
Preparation Time: 15m

For 2 person

Nutritional Information

Contains 716 Kcal, 19g Protein, 87g Carbohydrates, 30g Fat


  • Roasted vegetables
  • 200 g parsnips, cut into sticks
  • 1.5 tbsp olive oil
  • 1 raw beetroot, sliced
  • 0.75 tsp salt
  • Salad dressing
  • 1 tbsp herbal vinegar
  • 80 g plain yoghurt
  • 3 tbsp olive oil
  • 4 tbsp oregano leaves, finely chopped
  • 0.25 tsp salt
  • Pitas
  • 4 pita breads, halved
  • 40 g baby lettuce
  • 50 g lentils, cooked

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  • Roasted vegetables

    Mix the beetroot, parsnips, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
  • To roast

    Approx. 35 mins. in the centre of an oven preheated to 200°C.
  • Salad dressing

    Combine the yoghurt, vinegar and oil, mix in the basil, season with salt.
  • Pitas

    Prepare the pitas according to the packet instructions. Cut open the pitas, fill with 4 tbsp of salad dressing, baby salad leaves, roasted vegetables, pickled radish & cucumber and lentils, as desired. Pour the salad dressing into a small container, drizzle over the top just before serving.
  • Prepare:

    Prepare the lentils, herb & yoghurt dressing and roasted vegetables approx. 1 day in advance, cover and keep in the fridge.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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