Pita Chips Filled with Spiced Lentils
Transform your snacking game with these irresistible Pita Chips Filled with Spiced Lentils—a wholesome and flavor-packed appetizer that's perfect for any occasion. Crispy, oven-baked pita chips are seasoned with a touch of paprika for a smoky twist, then topped with a hearty lentil mixture infused with aromatic spices like cumin, coriander, and cayenne. A bright splash of lemon juice and fresh parsley add a refreshing finish to this plant-based delight. Quick to prepare and bursting with texture, this dish makes an excellent party starter, snack, or even a light meal. Serve warm or at room temperature for a versatile crowd-pleaser that’s as nutritious as it is delicious. Perfect for those seeking easy vegetarian appetizers with bold flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces pita bread
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 cup brown lentils
- 3 cups water
- 1 medium onion
- 2 cloves garlic cloves
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut each piece of pita bread into 8 equal triangles and place them on a baking sheet.
Brush the pita triangles with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of kosher salt and the paprika.
Bake in the oven for 8-10 minutes, or until golden and crispy. Set aside to cool.
Rinse the lentils thoroughly and place them in a medium saucepan with 3 cups of water. Bring to a boil, reduce the heat, and let simmer for 20-25 minutes, or until tender. Drain and set aside.
Finely chop the onion and mince the garlic cloves.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent, about 5 minutes.
Stir in the cumin, ground coriander, and cayenne pepper, cooking for 1 minute until fragrant.
Add the cooked lentils to the skillet, along with the tomato paste and 1/2 teaspoon of kosher salt. Stir well to combine and cook for 5 more minutes.
Remove the skillet from heat and stir in the lemon juice and finely chopped fresh parsley.
To serve, spoon a small amount of spiced lentils onto each pita chip. You can garnish with additional parsley or a dollop of yogurt, if desired.
Enjoy immediately or allow the lentil mixture to cool and serve at room temperature.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 22.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1909 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
