1sweet onion like a Videlacut into half-moon slices
salt and pepper
19ozcan lentils
½teaspooncinnamon
2large oranges
2mini cucumbers
2tablespoonsred wine vinegar
1tablespoonfresh mintchopped
1tablespoonolive oil
½cuptzatziki sauceor vegan sour cream with garlic and lemon
3-4small whole wheat pitascut in half and lightly toasted
Instructions
Heat 1 tablespoon olive oil in large skillet over medium heat. Add ¾ of the onion slices, season with salt and pepper, and saute until soft and lightly browned. About 8-10 minutes.
Meanwhile prepare salad. Finely chop remaining onion and add to a small bowl. With a sharp knife remove the peel and pith from the orange. Over the bowl, to catch the juices, section the orange. Cut the segments into chunks. Thinly slice the cucumber and add to the bowl. Add vinegar, 1 tablespoon of olive oil, mint and season with salt and pepper.
To the skillet with frying onions, add the lentils and cinnamon. Cook to warm through. Season with salt and pepper is needed.
To serve. Open each pita pocket and fill with onion and lentil mixture. Top with orange and cucumber salad and a dollop of tzatziki sauce.