Ingredients
1cupdried lentils
½onion
2¾cupswater,plus 6 tbsp
1tbspolive oil
2½tspsalt
1bay leaf
½cupbulgar,coarse
1½tsptabasco sauce
½cuptahini
2garlic cloves
5tsplemon juice
1cupplain yogurt
8pitas
1chicken,roasted
2large tomatoes
1headromaine lettuce
Preparation
Heat the oven to 350 degrees F.
In a medium saucepan, combine the lentils, onion, the 2¾ cups of water, the oil, 1 teaspoon of the salt and the bay leaf.
Bring to a boil, then simmer, partially covered, for 15 minutes. Stir in the bulgar and continue cooking, partially covered, stirring occasionally, for about 12 more minutes, until the lentils and bulgar are just done.
Remove from the heat, then stir in the Tabasco sauce. Let sit, partially covered, for 5 minutes. Remove the onion and the bay leaf.
In a medium glass or stainless-steel bowl, whisk together the tahini, the remaining 6 tablespoons of water, the garlic, the lemon juice, the remaining 1½ teaspoons of salt and the yogurt.
Wrap the pitas in aluminum foil. Warm them in the oven for about 10 minutes.
Cut the top third off of each pita. Spoon ¼ cup of the lentil mixture into each pita.
Divide half the chicken and tomatoes among the pitas and drizzle each with 1 tablespoon of the sauce. Top with half the lettuce. Repeat.
Serve with the remaining sauce, and enjoy!
