Sloppy Lentils in Pita

By amity

Ingredients

• 1 tablespoon olive oil
• 3/4 cup finely chopped onion
• 1 tablespoon minced garlic
• 1/2 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

Step 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. 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