Today, while making a truly valiant effort to clean the “hall closet” – yes that abyss of old mail, empty boxes, long-lost puzzle pieces, glue gun sticks, the random missing baby shoe, the vacuum, and magazine subscriptions that have went from the mailbox straight to the Hall Closet – as I was thumbing through some old Everyday Food and Food Network
magazines, I found a few recipes that I wanted to try for dinner. I settled on one – it was lentil
pitas. I adapted it a bit and came up with something out of this world! A little healthy dish that can totally hold me over until I make my Orange Rosemary Roast Leg of Lamb for Easter!!
BTW – While out shopping I was looking for a good beer and apparently Bud Light has a new (??) beer out called Golden Wheat and it’s very “Blue Moon”
with half the calories!! The label says Coriander and citrus – I say, LOVE IT!
**This recipe fed 10 – adjust accordingly**
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 tablespoon minced garlic
- 1 cup shredded and chopped carrots
- 3 teaspoon salt
- 2 teaspoon freshly ground black pepper
- 32 ounces lean ground lamb
- 24 oz dried brown lentils
- 4 teaspoon ground cumin
- 4 cup water, divided
- 2 large cans diced tomatoes, undrained
- 2 bay leaf
- 6 (6-inch) whole-wheat pitas, cut in half
- plain 0% or 2% Greek yogurt
- 1 large thinly sliced english cucumber
- Chopped fresh mint (optional)
- fresh diced tomatoes
1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, carrots, salt, pepper, and lamb; cook 10 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.
3. Add 2 cups water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 minutes. Stir lentil mixture; add remaining 1 cup water. Cover and cook 30 minutes or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf.
4. Fill each pita half with 3/4 cup lentil mixture. Spoon 1 tablespoon yogurt into each pita half; top with cucumber. Sprinkle with mint and fresh diced tomato.