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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
3/4 cup finely chopped onion |
1 tablespoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 ounces lean ground lamb |
3/4 cup dried brown lentils |
1 teaspoon ground cumin |
1 teaspoon dried thyme |
1 cup water, divided |
2 cups diced plum tomatoes or boxed diced tomatoes, undrained |
1 bay leaf |
4 (6-inch) whole-wheat pitas, cut in half |
1/2 cup plain 2% greek-style yogurt |
1 cup thinly sliced cucumber |
chopped fresh mint (optional) |
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and lamb; cook 5 minutes or until lamb is browned and vegetables are tender, stirring occasionally to crumble lamb.
2. Add lentils, cumin, and thyme; stir until seasonings become fragrant. Add 1/2 cup water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 minutes. Stir lentil mixture; add remaining 1/2 cup water. Cover and cook 15 minutes or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf. Fill each pita half with 1/2 cup lentil mixture. Spoon 1 tablespoon yogurt into each pita half; top with 2 tablespoons cucumber. Sprinkle with mint, if desired.
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