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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

KikiinVA's Review

May 02, 2010
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!

Jordellen's Review

April 18, 2010
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.

klem01's Review

May 15, 2010
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.

dani3939's Review

April 26, 2011
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!

Blynnsa's Review

April 18, 2010
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.

Jessie123's Review

April 26, 2010
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.

acopeland's Review

May 20, 2010
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.

pogomiss's Review

October 15, 2010
Very good weekday dish. Easy. Once it's in the pot cooking, you leave it.

BeckiSue's Review

April 26, 2010
We found this to be bland. Not sure that I'll try to salvage. Was too liquidy and no depth of flavor.

luppymonster's Review

February 08, 2011
I will make it again but instead of water I will add chicken stock.