Vegetarian Sloppy Lentils in Pita |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in Cooking Light though I use vegetarian burger instead of ground lamb to make it vegetarian. Ingredients:
1 tablespoon olive oil |
3/4 cup onion, finely chopped |
1 tablespoon garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
8 ounces veggie burgers (in a can or frozen) |
3/4 cup brown lentils, dried |
1 teaspoon ground cumin |
1 teaspoon thyme, dried |
1 cup water, divided |
2 cups plum tomatoes, diced |
1 bay leaf |
4 (6 inch) whole wheat pita bread, cut in half |
1/2 cup greek yogurt, plain |
1 cup cucumber, thinly sliced |
fresh mint, chopped (optional) |
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and vegetarian burger; cook 5 minutes or until vegetables are tender, stirring occasionally to crumble up the vegetarian burger.
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 or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf.
3. Fill each pita half with 1/2 cup lentil mixture. Spoon 1 Tbsp yogurt into each pita half; top with 2 Tbsp cucumber. Sprinkle with mint if desired.
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