These High-Protein Lentil Stuffed Pitas are my favorite way to get dinner on the table for my family in less than 30 minutes… and they’re packed with plant-based protein and fiber. This recipe is inspired by a traditional Lebanese dish called Arayes, which are meat-stuffed pitas. Other quick dinner recipes you’ll love are: Chopped Lentil Salad, One Pan Dumplings, Iron-Rich Lentil Soup, and One Pan Thai Curry Chickpeas.
Why I Love This Recipe
- 30 Minute Dinner: A quick and easy dinner is my jam. Something simple but still satisfying.
- Protein & Fiber-Packed: With a whole-grain pita and base of lentils, this meal is high in protein and fiber to keep you full and blood sugar balanced.
- Arayes-Inspired: Arayes are a traditional Lebanese dish that are known as meat-stuffed pitas. This is my take on them!
- Plant-Based: This vegan-version of a stuffed pita is made from a base of lentils and plant-based ground beef for a delicious meaty mixture.
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Notes on Ingredients
- Pitas: I used Food for Life organic sprouted pitas, but any type of pita will work.
- Lentils: You’ll need a 15 oz can of lentils (drained and rinsed). You can also cook your own lentils.
- Ground Beef: I use Abbott’s Plant-Based Ground Beef to keep this dish 100% vegan.
- Tomato Paste: You’ll need 3 oz of tomato paste which is about half of a mini can (usually 6 oz).
- Spices: I use a blend of all spice, coriander, cumin, chili powder, salt and pepper.
- Oat Flour: Used to thicken the mixture. If you don’t have oat flour on hand you can just add whole oats to a blender and blend on high until a powdery flour forms.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make High-Protein Lentil Stuffed Pitas?
- Sauté onion and garlic in olive oil for about 4 minutes.
- Next, add in the lentils and plant-based ground beef. Sauté and cook for 7 minutes. Then, add in tomato paste, spices, and oat flour.
- Cut just the top off from the pita and very gently open it up. Stuff it with the meaty filling.
- Once you’ve used up all of the meaty mixture, clean the pan out.
- Then, reheat the pan back to medium/high heat and sear the open side of the pita face down on the pan for about 2-3 minutes.
- Make the tahini yogurt sauce.
- Then, serve the sauce with the stuffed pitas and enjoy!
- Step 1: First, sauté the diced onion and minced garlic in olive oil.
- Step 2: Then, add the plant-based ground beef and lentils and sauté for 7 minutes.
- Step 3: Next, add in tomato paste, oat flour, and spices and mix well.
- Step 4: The meaty mixture should be thick.
- Step 5: Stuff each pita with desired amount of meaty mixture and sear (open-face side down) in a pan for 2-3 minutes.
- Step 6: Lastly, make the tahini yogurt dipping sauce, serve, and enjoy!
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Commonly Asked Questions
Sure! Make a big batch ahead of time and store them in the fridge or even in the freezer. I would wrap them individually and you can reheat them in a pan. They’re delicious paired with my Longevity Kale Salad! Get more easy dinners here: 20+ One Pan Healthy Recipes.
I like to sear the pitas in the same pan I used to make the filling (to reduce dishes) but you can also bake them in the oven or even grill them.
I am plant-based, so I use Abbott’s Plant-Based Ground Beef. It has great ingredients! If you eat meat, you can try using ground beef. We haven’t tested this, but it should work.
You can make these pitas as stuffed to the brim (or not) as you like them. If you want to make a bunch, add a couple tablespoons of filling. If you want to just make 3-4 hearty pitas, add a few big scoops to each.
“These stuffed pitas are a comfort meal I feel good about making on repeat. SO flavorful and delicious!”
– Jordan
Extra Helpful Tips
- Watch me make this recipe on Instagram!
- For a gluten-free swap, use gluten-free pita pockets. This filling is also delicious over top rice, quinoa, or roasted sweet potatoes!
- If you’re having trouble opening the pitas, A) do so very gently and B) try microwaving the pitas quickly for 20 seconds to soften it up a bit.
- Depending on how many stuffed pitas you make, for 6 pitas, each serving has 10 grams of fiber and 30 grams of protein.
If you tried this High-Protein Lentil Stuffed Pitas or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
High-Protein Lentil Stuffed Pitas (Arayes-Inspired!)
Equipment
- 1 frying pan medium
Ingredients
Stuffed Pitas
- 1 pack pitas I used Food for Life organic & sprouted
- 1 tablespoon olive oil extra virgin
- 1 small white onion finely diced
- 2 cloves garlic minced
- 1 can cooked lentils 15 oz, rinsed and drained
- 2 cups ground beef I use Abbott’s Plant-Based Ground Beef
- 3 oz tomato paste
- ¼ teaspoon all spice
- ¼ teaspoon coriander
- ¼ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- Pinch black pepper
- 2 tablespoon oat flour
Tahini Yogurt Sauce
- 3 tablespoon tahini
- ½ cup greek yogurt I use dairy-free unsweetened
- 2 lemons juiced
- 1 teaspoon fresh garlic grated
- Handful cilantro chopped
- Handful parsley chopped
- Salt and pepper to taste
Instructions
- In a pan over medium heat, sauté onion and garlic in olive oil for about 4 minutes.
- Next, add in the lentils and plant-based ground beef. Saute and cook for 7 minutes. Once it’s browned and cooked all the way through, add in the tomato paste, spices, and oat flour. This mixture should be thick.
- Then, if the pita came frozen, heat it up in the microwave for 10 seconds. Cut just the top off and very gently open it up. Now, stuff it with the meaty filling (as much or as little as you want).
- Once all pitas are stuffed and you’ve used up the meaty mixture, clean the pan out.
- Then, reheat the pan back to medium/high heat and spray with oil. Sear the open side of the pita face down on the pan for about 2-3 minutes until brown.
- Make the tahini yogurt sauce in a jar by adding all ingredients and mix well until combined. Be sure to finely chop the herbs. If you want a smoother texture, you can blend the sauce. Then, serve with the stuffed pitas and enjoy!
Notes
- For a gluten-free swap, use gluten-free pita pockets.
- If you’re having trouble opening the pitas, A) do so very gently and B) try microwaving the pitas quickly for 20 seconds to soften it up a bit.
Jordan from the HealthyGirl Team says
These stuffed pitas are a comfort meal I feel good about making on repeat. SO flavorful and delicious!