How to Make Lemon-Dill Lentil & Artichoke Salad Pitas
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In a mixing bowl, combine lentils, artichoke hearts, onion, dill, and parsley.
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Whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper; pour over lentil mixture and toss to combine.
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Gently fold in the baby spinach.
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Cut pita pockets in half and fill each half with the lentil-artichoke salad.
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Serve immediately, or wrap for a portable lunch.
Pro Tips for Perfect Lemon-Dill Lentil & Artichoke Salad Pitas
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked green lentils, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Lemon-Dill Lentil & Artichoke Salad Pitas?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Lemon-Dill Lentil & Artichoke Salad Pitas?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for cooked green lentils?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.