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Warm Spiced Lentil & Spinach Pita Pockets

Looking for a quick and healthy lunch that’s perfect during your transition out of a juice only Reboot…or any day for that matter?  These delicious pockets are packed with nutrients and flavor.  Plus, they’re super simple to make, easy to customize and freeze well to help you stick with your healthy eating goals when the busy week gets in the way.

You could certainly make your own dough but I like to use store-bought gluten-free pockets to help save time.  But be super picky.  Read the ingredients well and be sure to avoid products with the Top 5 Chemicals that Turn Our Food Toxic or the Top 5 Food Ingredients You Should Never Eat.  If your great grandmother wouldn’t eat it, you probably shouldn’t either.

Aim for balance with a whole grain pocket, protein-rich lentils, phytonutrient packed greens, and antioxidant rich pumpkin.  A fall favorite year round!  In the off season, look for boxed pumpkin that’s BPA free.  Eat the rainbow with this beautiful, satisfying lunch.

Ingredients

  • 2 whole grain, gluten-free pita pockets
  • 2 cups baby spinach
  • 1 garlic clove
  • ½ red onion
  • ½ cup chopped or shredded red cabbage
  • ½ cup lentils
  • 2 tbsp pumpkin puree
  • ¼ tsp cinnamon
  • ½ tsp cumin
  • ½  tsp turmeric
  • pinch cracked red pepper (optional)
  • 1 tbsp olive oil
  • sea salt and ground black pepper, to taste

Directions

  1. Heat oil in pan over medium heat.
  2. Peel and chop onion and garlic. Add to pan once hot and let cook about 4-6 minutes until onions are soft, stirring occasionally.
  3. Wash cabbage, chop and set aside.
  4. Wash spinach and pat dry.
  5. Cook lentils ahead of time if possible. Rinse and add to pot then cover with water.  Simmer for about 20-30 minutes until soft.  Season with salt and pepper while cooking.
  6. Add lentils, spinach and spices to onion and garlic mixture. Cook about 5 minutes stirring occasionally.
  7. Cook pumpkin ahead of time or use boxed puree. Warm gently.  If cooking pumpkin, follow these simple steps.
  8. Warm pita pockets in oven.
  9. Let veggie mixture cool then add to pocket. Start with pumpkin puree, then top with cooked lentils, spinach and onions.  Last, add shredded/chopped red cabbage. If you have a thyroid condition, cook the cabbage along with the spinach mix.  Enjoy!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Servings: 2

Serving Size: 1 pita

Substitutions

  • Lentils – beans (white, kidney, black, pinto)
  • Spinach – kale, chard (silverbeet), collards, cabbage leaves
  • Red cabbage – radish, green cabbage
  • Pumpkin – sweet potato, butternut squash
  • Onion – shallot
  • Gluten free pocket – whole wheat pita pocket
  • Olive oil – coconut oil

Calories: 220

Fat: 8g

Trans Fat: 1g

Cholesterol: 0mg

Sodium: 560mg

Carbohydrates: 33g

Fiber: 9g

Sugars: 3g

Protein: 8g