Wash and dry all produce. Preheat oven to 400 degrees. Rinse lentils, then put in a medium pot along with 11/4 cups water and a pinch of salt. Bring to a boil, then lower heat and reduce to a simmer. Cook, uncovered, until tender, 20-30 minutes.

Cut radishes and cucumber in half lengthwise. Slice each into thin halfmoons. Peel carrots, then thinly slice on a diagonal. Pick fronds from dill; discard stems. Roughly chop fronds. Cut lemon in half. TIP: Save one lemon half for dressing lentils and use other to season dressing and salad.

In a small bowl, stir together sour cream, half the dill, half the Mediterranean marinade spice, a drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper. TIP: Add a splash of water, if needed, to give dressing a drizzly consistency.

Cut pita in half. Fill the pockets with remaining dill and half the feta cheese (save other half for garnish). Place on a baking sheet. Bake in oven until feta cheese is soft and pita is lightly toasted, 6-8 minutes.

In a large bowl, toss arugula with a squeeze of lemon, a drizzle of olive oil, and half the remaining Mediterranean marinade spice. Season with salt and pepper. Once lentils are done, remove from heat. Stir a drizzle of olive oil, juice of one lemon half, and remaining Mediterranean marinade spice into pot. Season with salt and pepper.

Divide salad between plates. Top with lentils, radishes, cucumbers, and carrots. Sprinkle with remaining feta cheese. Drizzle with dressing. Serve with pita halves on the side.