Gazpacho with Lentil Pitas

It’s hard to believe that we are just about out of July and ready to start August. In some ways the summer has flown quickly by, but in other ways it seems to be dragging its feet.  Most days, it is just too hot to cook!   The other day I was perusing the latest issue of Real Simple magazine and found several recipes that I thought I’d try.   These two are easy to make and don’t heat up the kitchen! They received mixed reviews from the guys here at my house.  One liked the gazpacho better than the  lentil pitas; one liked them both; and the other wasn’t sure he liked either of them!  Oh, well! It never hurts to try something new. Remember, we are experimenting!


4 large tomatoes

1 red bell pepper

1/2 of a small red onion

1 clove garlic

1 English cucumber

1/4 c. olive oil

2 tsp. red wine vinegar

1-1/2 tsp. salt

1/2 tsp. pepper

parsley for garnish

In a blender or food processor, puree the tomatoes, bell pepper, onion, garlic, and half the cucumber. Transfer to a mixing bowl and stir in the oil, vinegar,  salt,  and black pepper. Refrigerate at least half an hour. While soup is chilling, chop the remaining half of the cucumber finely.

To serve, pour into soup bowls and top with parsley and chopped cucumber. Drizzle with additional oil if desired.


2  (15 oz) cans lentils, rinsed

1/2 c. fresh cilantro leaves

1/2 c. fresh parsley leaves

1 clove garlic, finely chopped

1/2 tsp. cumin

1/2 c. bread crumbs

salt and black pepper

1/4 head red cabbage, shredded (about 1-1/2 cups)

2 tbsp. fresh lemon juice

3 tbsp. olive oil

1/2 c. Greek yogurt

1/4 tsp. crushed red pepper

6 pitas warmed

Puree 1 can of lentils with cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a mixing bowl and mix in bread crumbs, the remaining can of lentils, 1/2 tsp. salt, and 1/4 tsp. black pepper. Form into 6 patties.

In another mixing bowl, combine shredded cabbage, lemon juice, 1 tbsp. olive oil, 1/4 tsp. salt and 1/4 tsp. black pepper.  In a third bowl, combine the yogurt with 1/4 c. water and the crushed red pepper.

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat. Cook the patties until browned, 3-4 minutes per side, adding oil as needed.

Top each pita with the patties; cabbage mixture; and yogurt sauce. Fold in half and serve with gazpacho.  Enjoy!

Published by

The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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