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Sloppy Lentils in Pita

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 45 mins
Yield 4 servings (serving size: 2 filled pita halves)

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)

Nutrition 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

How to Make It

  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.