Ingredients

• 150 g cooked green or brown lentils — drained
• 200 g lean ground turkey — raw
• 120 g wholemeal pita bread — halved to form pockets
• 10 g olive oil — for cooking
• 40 g baby spinach — roughly chopped
• 2 g dried oregano — crumbled
• 1 g dried basil — crumbled
• 60 g plain unsweetened soy yogurt — stirred optional
• 2 g salt — fine
• 1 g black pepper — ground optional

Instructions

1. Heat a non-stick pan over medium heat and add the olive oil.
2. Add the ground turkey, salt, and black pepper if using, and cook for 6–8 minutes, breaking it into small, soft crumbles until just cooked through and no pink remains.
3. Stir in the cooked lentils, dried oregano, and dried basil, reduce the heat to low, and cook for 3–4 minutes until the mixture is warm and well combined; add a splash of water if it looks dry so the filling stays moist and easy to swallow.
4. Fold in the chopped baby spinach and cook for 1–2 minutes until just wilted, then turn off the heat and let the mixture sit for 2–3 minutes to cool slightly so the aroma is gentle.
5. Warm the wholemeal pita bread briefly in a dry pan or microwave until soft, then cut into halves if not already done to form 4 small pockets.
6. Gently open each pita pocket, spread a thin layer of soy yogurt inside if using, and spoon the warm turkey-lentil mixture into each pocket, packing lightly so they are not overfilled and remain easy to bite and chew.