In a medium pot, bring 2 cups of water to a boil. Add the rinsed lentils and a pinch of salt. Cook for about 20 minutes or until tender. Drain and set aside.

In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, stirring them until they become fragrant and golden brown, around 5 minutes.

In a mixing bowl, combine the cooked lentils, sautéed onion and garlic, cumin, coriander, salt, and pepper. Stir the mixture until well combined and slightly mashed for easier stuffing.

Cut the pita bread in half to create pockets. Fill each pocket with the lentil mixture, pressing gently to pack it in.

Preheat a grill or a griddle pan over medium heat. Lightly brush the outside of the pita pockets with olive oil. Grill them for about 2-3 minutes on each side until crispy and golden brown.

Remove from heat and garnish with chopped fresh parsley. Serve warm with your choice of sauces and toppings.