Sloppy lentils in pita

from Cooking Light

1 T olive oil
3/4 cup finely chopped onion
1 T minced garlic
1/2 t salt
1/4 t freshly ground black pepper
8 oz lean ground lamb
3/4 cup dried brown lentils
1 t ground cumin
1 t dried thyme
1 cup water, divided
2 cups diced plum tomatoes or boxed diced tomatoes, undrained
1 bay leaf
4 6 in whole-wheat pitas, cut in half
1/2 cup plan 2% Greek-style yogurt
1 cup thinly sliced cucumber
Chopped fresh mint (optional)

1. Heat olive oil in a large skillet over med-high heat. Add onion, garlic, salt, pepper, and lamb; cook 5 min 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 min. Stir lentil mixture; add remaining 1/2 cup water. Cover and cook 15 min 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 mixtrue. Spoon 1 T yogurt into each pita half; top with 2 T cucumber. Sprinkle with mint, if desired.

Yield: 4 servings