Ingredients

• 1/3 c. dry lentils, rinsed
• 1 1/3 c. water
• 4 (6-inch) whole-wheat pitas
• 1 medium zucchini, thinly sliced
• 1/4 c. red onion, thinly sliced into rings
• 1/2 c. red bell pepper, chopped
• 1/4 tsp. black pepper
• 1/8 tsp. salt
• 1/2 c. garlic-and-herbs spreadable cheese
• 6 Tbsp. shredded Asiago cheese (or cheese of choice)

Directions

In a 1-quart saucepan, combine lentils with water and bring to a boil; reduce heat, cover and simmer gently until lentils are just tender, about 25 minutes. Drain lentils and set aside. Preheat broiler and place pitas on a nonstick baking sheet; broil for 3 minutes. Heat a nonstick skillet over medium heat; coat with cooking spray. Add zucchini, onion, red bell pepper and salt. Sauté mixture for 3 minutes or until vegetables are crisp tender. Stir in lentils.Remove pitas from the oven, then spread 2 tablespoons of spreadable cheese on each pita. Top evenly with vegetables and cheese. Broil 3 minutes or until edges are brown and cheese is melted.

Makes four servings.