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Ingredients
1/3 c. dry lentils                                                                
½ c. red bell pepper, chopped
1 1/3 c. water                                                                
¼ tsp. black pepper
4 (6-inch) whole-wheat pitas                                             
1/8 tsp. salt
¼ c. red onion, thinly sliced rings                                  
½ c. garlic & herbs spreadable cheese
1 medium zucchini, thinly sliced
6 T. shredded Asiago cheese
 
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 and tender. Stir in lentils. Remove pitas from the oven, then spread 2 tablespoons of spreadable cheese on each pita. Top evenly with vegetable and cheese. Broil 3 minutes or until edges are brown and cheese is melted.