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Lentil Fritter Pitas with Red Cabbage Slaw

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Use lentils, cilantro, parsley, garlic, cumin, and bread crumbs to form the meat-free patties.

Lentil Fritter Pitas with Red Cabbage Slaw

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Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 15- ounce cans lentils rinsed
  • 1/2 cup fresh cilantro leaves plus more for serving
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 clove garlic finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 cup bread crumbs
  • kosher salt and black pepper
  • 1/4 head red cabbage shredded (about 1 1/2 cups)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 cup low-fat Greek yogurt
  • 1/4 teaspoon crushed red pepper plus more for serving
  • 4 pocketless pitas warmed

Instructions
 

  • In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.
  • In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and ¼ cup water.
  • Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.
  • Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper.

Barley and Lentil Salad with Goat Cheese

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Nutty, chewy barley complements the tender lentils and provides a nice contrast to the crisp lettuce.

Barley and Lentil Salad with Goat Cheese

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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 3/4 cup quick-cooking barley
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • kosher salt and black pepper
  • 1 medium head romaine lettuce torn into bite-size pieces (about 8 cups)
  • 1 15- ounce can lentils rinsed
  • 1 large carrot cut into matchsticks
  • 1/4 small red onion chopped
  • 1/4 cup chopped pitted kalamata olives
  • 1/4 English cucumber chopped
  • 2 ounces goat cheese crumbled (1/2 cup)

Instructions
 

  • Cook the barley according to the package directions. Drain and run under cold water to cool.
  • Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.
  • In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Lentil Stew with Mustard Greens and Sausage

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This hearty one-pot meal is as healthy as it is tasty—it’s filled with mustard greens, sweet potatoes, and lentils.

Lentil Stew with Mustard Greens and Sausage

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 3/4 pound Italian sausage links casings removed
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 6 cups low-sodium chicken broth
  • 6 cups stemmed and torn mustard greens about 1 bunch or kale
  • 1 pound sweet potatoes about 2 medium, peeled and cut into 1-inch pieces
  • 1 cup dried lentils
  • kosher salt and black pepper

Instructions
 

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  • Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.