Lentil-Tomato Pita Melt Triangle Boxes

Ingredients

Pita melts

• 4 small soft pita breads (about 40 g each)
• 300 g canned lentils, drained, rinsed and patted dry
• 100 g smooth mild marinara sauce
• 80 g finely shredded mozzarella
• ½ tsp dried oregano
• 1 tsp olive oil, for brushing

Sides

• 300 g melon flesh, seeds and rind removed, cut into small thin pieces
• 200 g cucumber, cut into short thin sticks

Equipment

Baking sheet, fork, mixing bowl, knife

Allergens and ingredient notes: Wheat, milk; packaged bread and marinara may contain additional allergens.

Step by step

1. Heat oven to 375°F (190°C). Mash lentils with marinara and oregano until no large firm lentils remain. Cut each pita open along half its edge to make a pocket without separating the two faces.
2. Divide lentil mash and mozzarella evenly among all 4 pitas. Close gently and brush the tops with the measured oil. Place on a lined sheet and bake 8–10 minutes until cheese melts and filling is hot throughout; avoid making the pita hard or brittle.
3. Let steam subside, then refrigerate promptly in shallow containers within 2 hours. When cold, cut each pita into 4 triangles. Pack one pita’s 4 triangles per box, with one quarter each of melon and cucumber in separate compartments.

The Devotti twist: Mashed lentils form the pizza-like filling itself, adding a creamy texture without loose sauce.

Pack it well

Pack pita triangles in a dry compartment so the melon cannot soak the bread; eat cold. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).

Swaps and serving notes

Use a mild dairy-free mozzarella-style alternative if needed, or a soft gluten-free pocket bread after checking its handling instructions. Use fruit already familiar to the child. Check the school’s current ingredient rules and each packaged ingredient label; no lunch is universally school-safe. Adapt bite size and firmness to the child’s age and eating skills; no skewers or toothpicks.

Make ahead and storage

Refrigerate pitas up to 3 days. Cut melon on packing day and keep it continuously cold. Refrigerate cooked food promptly in shallow containers and within 2 hours; chill fully before closing lunchboxes. Transport at 40°F (4°C) or colder in an insulated bag with two cold sources, one above and one below the food, or refrigerate on arrival. Discard perishable food left above 40°F for more than 2 hours, or 1 hour above 90°F (32°C).