Sloppy Lentils in Pita

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 2 filled pita halves)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 454
  • Fat: 13.8g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.2g
  • Carbohydrate: 57.4g
  • Fiber: 11.6g
  • Cholesterol: 39mg
  • Iron: 4.9mg
  • Sodium: 568mg
  • Calcium: 115mg

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. 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. 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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