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Dora's recipe: Lentil and tomato pita

A warming pita for cold wintery nights for vegetarian and gluten free friends to enjoy

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22 Jun 2012
Dora Kitinas-Gogos

Ingredients

Gluten free pastry either bought or home made.
2-3 tablespoons olive oil
2 onions finely chopped
1garlic clove crushed
2 celery sticks chopped
1/400 gram peeled tomatoes crushed
1cup green or brown lentils
1cup water
3/4 cup crumbled feta
Salt and pepper
3 tablespoons chopped parsley
1 medium sized tomato finely sliced in rings
1 tablespoons sesame seeds

Method

1. Roll out pastry on lightly floured surface and line a 20C flan dish
Prick the base of the pastry and chill for 20 minutes
2. Blind bake for 10 - 12 minutes in preheated oven 200C
3. Remove beans and bake for further 5 minutes
4. Heat oil and sauté onions and garlic till translucent
5. Add celery and sauté a little further
6. Add lentils and crushed tomatoes and water
7. Add pepper and salt (if adding feta its wise to omit the salt)
8. Simmer for about an hour till lentils are soft and water has been absorbed stirring occasionally
9. Add parsley
10. Put mixture into pie shell sprinkle with feta, garnish with thinly sliced tomato and sprinkle sesame seeds
11. Bake for 15 minutes

NOTE: When I made it I also added a handful of rice halfway though the simmering process as I find that rice helps the setting quicker.

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