Sloppy Lentils in Pita

  • pogomiss Posted: 10/15/10
    Worthy of a Special Occasion

    Very good weekday dish. Easy. Once it's in the pot cooking, you leave it.

  • klem01 Posted: 05/15/10
    Worthy of a Special Occasion

    I hate it when people make major changes to recipes (like using turkey instead of lamb) and then downgrade the recipe when it doesn't work out. This is a great Middle Eastern type of recipe so the lamb is pretty key. And it has a wonderful, complex flavor.

  • BeckiSue Posted: 04/26/10
    Worthy of a Special Occasion

    We found this to be bland. Not sure that I'll try to salvage. Was too liquidy and no depth of flavor.

  • Jessie123 Posted: 04/26/10
    Worthy of a Special Occasion

    I used ground turkey which may have been the problem from the start. The actual meat/lentil mix was good, but very liquidity. It tore the pita, because they got so wet. We will not be making this again.

  • Jordellen Posted: 04/18/10
    Worthy of a Special Occasion

    The meal is interesting. Probably not the best way to use ground lamb, but interesting nonetheless. I would make it again for myself, but not for company.

  • luppymonster Posted: 02/08/11
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    I will make it again but instead of water I will add chicken stock.

  • acopeland Posted: 05/20/10
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    This was such an easy recipe - one pan, simple ingredients, and assembling the pitas was simple. I used lamb (not sure why you'd use another meat - I don't think it would taste as good) and I've done both plum tomatoes and canned diced tomatoes - both times, this recipe came out great! I too toasted the pitas and I also added a little low-fat feta. Easy weeknight recipe, but nice flavors for guests.

  • KikiinVA Posted: 05/02/10
    Worthy of a Special Occasion

    This was delicious! I did use the ground lamb but misread the tomato information. Only had TWO plum tomatoes rather than two POUNDS of tomatoes so I had to add lots of extra water and some tomato sauce. My version then was quite thick, not runny at all. As to flavor, GREAT! I always add a bit more herbs and spices (don't really measure just add). We will so have this dish again!

  • Blynnsa Posted: 04/18/10
    Worthy of a Special Occasion

    Excellent way to use lentils as adjunct to lamb. The flavor from the lamb is outstanding. I used about 1 1/2 cups water and cooked the dish for an extra 15 minutes to soften the lentils. I also toasted the pitas before filling them. Great addition to weekly menus. Will definitely make this again, husband loved it.

  • dani3939 Posted: 04/26/11
    Worthy of a Special Occasion

    I really liked this recipe and it held up well for leftovers. I'm not a fan of lamb though, so I used ground chicken. I also had to cook the lentils longer than what the recipe called for. Delicious when it all came out though!

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