Walnut-Lentil Gyros With Spiced Yogurt

• For the spiced yogurt:
• 1/3 cup Greek yogurt
• 1/2 lemon
• 1/4 teaspoon ground cumin
• 1 teaspoon za'atar
• 1 garlic clove
• Salt
• Pepper
• For the walnut-lentil crumble and assembly:
• 2 tablespoons olive oil
• 1 garlic clove
• 1 jalapeno
• 1 cup cooked green lentils
• 1 cup coarsely chopped, toasted walnuts
• 1/2 teaspoon ground cumin
• 1 teaspoon za'atar
• 1 pinch cayenne
• salt
• 1/3 cup coarsely chopped flat-leaf parsley
• 1/2 lemon (you can use the last of the lemon from above!)
• flatbreads
• hummus
• 2 cups arugula
• roasted red peppers, sliced
• pickled beets, carrots, or onions (optional)

1. To make the spiced yogurt, mix together all of the ingredients in a bowl. Taste and adjust seasoning to your like.
2. To make the crumble, heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, reduce the heat to low, add sliced garlic and jalapeno, and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the cooked lentils to the pan along with the cumin and za'atar. Season with salt and stir to coat. Turn the heat back up to high and cook, stirring occasionally, until crispy and popping, 5 to 10 minutes. Lower the heat to medium-high, add the walnuts and the additional 2 teaspoons oil, and stir to coat. Cook for a minute or two more, until the walnuts are incorporated and warmed through. Add the parsley and a squeeze of lemon juice and stir to combine.
3. To assemble, spread a flatbread with hummus, if using, then smear with the spiced yogurt. Top with a handful of arugula, sliced roasted red peppers, and any pickles of your choosing. Spoon the walnut-lentil crumble over top. Fold up and eat.

greek yogurt, lemon, ground cumin, garlic, salt, pepper, olive oil, garlic, walnuts, ground cumin, cayenne, salt, flatleaf parsley, lemon, flatbreads, hummus, arugula, red peppers, carrots

Taken from food52.com/recipes/71199-walnut-lentil-gyros-with-spiced-yogurt (may not work)