Easy Vegetarian "Meat Pie"

I made some Italian Lentils a few days ago. I accidentally put them in the freezer! Tonight I defrosted it, fried some & stuffed it in a pita. It reminds me of meat pie. Very tastey! In case you would like to try it here are both recipes.

Easy Vegetarian Italian "Meat Pie"

leftover That's Italian! Lentils Florentine
Tabasco (about 5 drops per patty)
Parmesan cheese, about 1 Tbsp. per patty
vegetable oil spray
whole wheat pita bread

Cut a 3-4 inch opening at the tops of pitas. Toast if preferred or just warm in the microwave. Add Tabasco & Parmesan cheese to lentils, stirring well. Make into large patties. Spray a skillet with vegetable oil spray. Fry patties over medium heat for about 5 minutes or so, cooking on both sides. Patties are still soft after cooked. Place patties in pitas. If you squish the pita a little bit, you'll get some of the filling in each bite. Serve and enjoy!

You might want to make some of these patties to keep in your freezer, ready to be defrosted and fried for a quick tastey meal.


That's Italian! Lentils Florentine

1 cup lentils, washed
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper, liberally

Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done (lentils cook quickly), add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.