Sloppy Lentils In Pita

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

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.

olive oil, onion, garlic, salt, freshly ground black pepper, lean ground lamb, brown lentils, ground cumin, thyme, water, tomatoes, bay leaf, pitas, yogurt, cucumber, fresh mint

Taken from www.myrecipes.com/recipe/sloppy-lentils-pita (may not work)