Spiced Lentil Pocket Bread Sandwiches Recipe
Ingredients
| Lentils | 1 Cup (16 tbs) | |
| Bay leaf | 1 | |
| 1 small dried hot red chili | ||
| Cumin seed | 1 Teaspoon | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Wine vinegar | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| 1/4 cup thinly sliced green onion | ||
| Celery | 1 Cup (16 tbs), chopped | |
| 4 pocket bread rounds (6-in. diameter), cut in half | ||
| Yogurt sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sort through lentils and discard any debris or rocks.
Rinse, drain, and place in 3- to 4-quart pan with 1 quart water, bay leaf, chili, and cumin seed.
Bring to a boil, cover, and simmer until lentils are just tender to bite, about 40 minutes.
Drain.
Let cool.
If desired, discard chili.
In a large bowl, mix together oil, vinegar, and garlic; add lentils and mix gently together.
If made ahead, cover and chill up until the next day.
Up to 2 hours before serving, add onion, celery, and salt and pepper to taste.
If desired, transport in an insulated chest.
Rinse, drain, and place in 3- to 4-quart pan with 1 quart water, bay leaf, chili, and cumin seed.
Bring to a boil, cover, and simmer until lentils are just tender to bite, about 40 minutes.
Drain.
Let cool.
If desired, discard chili.
In a large bowl, mix together oil, vinegar, and garlic; add lentils and mix gently together.
If made ahead, cover and chill up until the next day.
Up to 2 hours before serving, add onion, celery, and salt and pepper to taste.
If desired, transport in an insulated chest.
Chef
