Walnut-Lentil “Gyros” with Spiced Yogurt

Photo courtesy California Walnuts

Here’s a taste of the Mediterranean for your Meatless Monday.

Eating nuts and seeds, such as walnuts, are a marker for good nutrition. Walnuts, in particular, offer a bounty of omega-3 fats. Add in pulses, vegetables fresh herbs and spices and the nutritional ratings soar. Try this combo from California Walnuts for your dinner tonight.

Walnut-Lentil “Gyros” with Spiced Yogurt

2 tablespoons plus 2 teaspoons olive oil, divided
1 clove garlic, thinly sliced
1 jalapeño, thinly sliced
1 cup coarsely chopped toasted California walnuts
1 cup cooked green lentils
1/2 teaspoon ground cumin
1 teaspoon za’atar
1/8 teaspoon cayenne
1/8 teaspoon salt
1/3 cup coarsely chopped flat-leaf parsley
2 tablespoons lemon juice

1/3 cup Greek yogurt
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1 teaspoon za’atar
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, minced

4 Pita flatbreads, 6-inch diameter (preferably whole grain)
Hummus (optional)
2 cups arugula
Roasted red peppers, for serving
Pickled beets, carrots, or onions, for serving (optional)

1. To make the walnut crumble, heat 2 tablespoons of oil in a large skillet over medium heat. When hot, reduce the heat to low, add sliced garlic and jalapeño, and cook, stirring, until the garlic is golden, 3 to 4 minutes.

2. Add the cooked lentils to the pan along with the cumin and za’atar. Season with salt and stir to coat. Turn the heat back up to high and, stirring occasionally, until crispy and popping, 5 to 10 minutes.

3. Lower the heat to medium-high, add the walnuts and the additional 2 teaspoons oil, and stir to coat. Cook for a minute or two more, until the walnuts are incorporated and warmed through.

4. Add the parsley and a squeeze of lemon juice and stir to combine.

1. To make the spiced yogurt, mix together all the ingredients in a bowl. Taste and adjust seasoning.

1. To assemble, spread a flatbread with hummus, if using, then smear with the spiced yogurt.
2. Top with a handful of arugula, sliced roasted red peppers, and any pickles of your choosing. Spoon the walnut crumble over top. Fold up and eat.
Nutrition information per serving:
• Calories: 520
• Protein: 17 grams
• Fat: 30 grams
• Carbohydrate: 50 grams
• Dietary fibre: 8 grams
• Sodium: 410 milligrams

©2018 California Walnuts

Tags: , , , , , , , ,

Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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