Pitas with lentils and pickles

Pitas with lentils and pickles

Total: 15 min. | Active: 15 min.
Nutritional value / person: 716 kcal
, Fat: 30 g
, Carbohydrate: 87 g
, Protein: 19 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted vegetables

1 raw beetroot, sliced
200 g parsnips, cut into sticks
1 ½ tbsp olive oil
¾ tsp salt

Salad dressing

80 g plain yoghurt
1 tbsp herbal vinegar
3 tbsp olive oil
4 tbsp oregano leaves, finely chopped
¼ tsp salt


4 pita breads, halved
40 g baby lettuce
50 g lentils, cooked
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How it's done

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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.


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.

Good to know
Prepare: Prepare the lentils, herb & yoghurt dressing and roasted vegetables approx. 1 day in advance, cover and keep in the fridge.
Serve with: Pickled vegetables

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