Lentil Soup with Whole Wheat Pita and Mixed Greens Salad

Ingredients

• 3.25 cup whole wheat flour
• 1.25 cup warm water (around 105-115°F (40-46°C))
• 2.25 tsp active dry yeast
• 1 tsp maple syrup (to activate the yeast)
• 2 tbsp olive oil
• 1.5 tsp salt

Instructions

1. 1

   Activate the yeast

   • In a large mixing bowl, combine the warm water, maple syrup, and active dry yeast.
   • Give it a gentle stir and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
2. 2

   Prepare the dough

   • Add the whole wheat flour, olive oil, and salt to the yeast mixture.
   • Mix with a spatula or your hands until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it's smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. 3

   Shape the pitas

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 8 equal portions and roll each into a smooth ball.
   • Cover the dough balls with a cloth and let them rest for 15 minutes.
   • On a lightly floured surface, roll each ball into a 6-inch circle, about 1/4-inch thick.
4. 4

   Cook the pitas

   • Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat for at least 5 minutes. The pan must be very hot.
   • Carefully place one rolled-out pita onto the hot skillet.
   • Cook for about 30 seconds, until you see bubbles forming.
   • Flip the pita and cook for 1-2 minutes on the other side until it puffs up like a balloon.
   • Flip it back one more time and cook for another 30 seconds.
   • Remove from the skillet and wrap in a clean kitchen towel to keep them soft. Repeat with the remaining dough.

Ingredients

• 8 cup mixed salad greens (A mix of romaine, spinach, and arugula)
• 1 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, thinly sliced)
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vinaigrette

   • In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, and dijon mustard until well combined.
   • Season with salt and freshly ground black pepper.
   • Whisk again to emulsify the dressing.
2. 2

   Assemble the salad

   • In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
   • Gently toss the vegetables to distribute them evenly.
3. 3

   Dress and serve

   • Just before serving, pour the vinaigrette over the salad.
   • Toss gently until all the greens are lightly coated.
   • Divide into four bowls and serve immediately.