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!
I will make it again but instead of water I will add chicken stock.
Very good weekday dish. Easy. Once it's in the pot cooking, you leave it.
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.
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.
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!
We found this to be bland. Not sure that I'll try to salvage. Was too liquidy and no depth of flavor.
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.
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.
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.