Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Recipe by Cooking Light May 2010


Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

45 mins
4 servings (serving size: 2 filled pita halves)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

454 calories; fat 13.8g; saturated fat 4.4g; mono fat 5.8g; poly fat 1.4g; protein 28.2g; carbohydrates 57.4g; fiber 11.6g; cholesterol 39mg; iron 4.9mg; sodium 568mg; calcium 115mg.