Sloppy Lentils in Pita

Sloppy Lentils in Pita Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 2 filled pita halves)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 454
Fat 13.8 g
Satfat 4.4 g
Monofat 5.8 g
Polyfat 1.4 g
Protein 28.2 g
Carbohydrate 57.4 g
Fiber 11.6 g
Cholesterol 39 mg
Iron 4.9 mg
Sodium 568 mg
Calcium 115 mg

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)

Preparation

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.

Note:

Mark Bittman,

May 2010
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