Spiced Lentil & Eggplant Pita Wrap
A hearty, plant-based lunch or dinner from your Week 2 FareRx bag - about 42g carb, 13g fiber, and 14g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Lentils and roasted eggplant load this with fiber, which buffers the carb from the pita - filling and steady.
Ingredients
- •1 whole-grain pita
- •1/2 cup cooked lentils
- •1/2 cup eggplant, roasted
- •2 tbsp red onion, thinly sliced
From your pantry: olive-oil.
Method
- 01
the eggplant at 425 F for 20-22 min until soft.
- 02
Warm the lentils and toss with the eggplant and onion.
- 03
Pile into the pita and fold into a wrap.
Dietitian’s notes
- →Season the warm lentils and eggplant with za'atar from the bag for extra flavor without salt.
- →Roast extra eggplant to use across other Week 2 meals.
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