Lentil "Tacos" with Greek Salsa

I love any excuse to eat lentils and feta cheese....when putting together dinner I had an idea to make a lentil "taco night" and these were the result!  You could do any type of topping you would normally eat with Greek or Indian food and make your own "taco" bar.  This time of year I like to chop one or two small potatoes into the lentils to give them some substance...you can take it or leave it depending on your preference.

Lentil base

1/2 cup dried lentils
2 small yukon gold potatoes peeled and diced
1 cup water
salt to taste
1 tablespoon olive oil

Greek Salsa

1/2 can finely chopped tomatoes, drained
10 kalamata olives, pitted and chopped
2 tablespoons fresh oregano finely chopped
Red pepper flakes to taste (optional)
1 teaspoon balsamic vinegar (optional)

Other toppings

Fresh kale (washed and torn into bite size pieces)
Raw salad or sweet onion (thinly sliced)
feta cheese (this is NOT optional)

Since it is a taco it must be served in a pita pocket so make sure you have a package of those.

1. Combine lentils, potato and water in a pan on the stove.  Cook until all liquid is absorbed.  Make sure the potatoes are diced about bite sized so they can cook.
2. Meanwhile make the salsa.  Combine drained tomatoes, chopped olives, oregano and red pepper flakes.  Set aside.
3. Prepare toppings (i.e. wash kale, slice onion)
4. When lentils are done remove from the heat and add olive oil and salt to taste. Give each person a pita pocket and have them create their own Greek taco!