• 1 T. olive oil
• ½ pound ground lamb
• 3-4 cloves garlic chopped
• 1 t. crushed red peppers
• ½ t. cumin
• 1 cup cooked French green lentils (from ½ c. dried)
• 1 English cucumber chopped
• ½ cup chopped cilantro
• ½ cup chopped parsley
• 1 ½ cups plain high fat Greek yogurt

Heat oil in medium skillet over medium high heat.  Season lamb with salt and pepper and arrange in pan in an even patty about ¼ inch thick.  Brown both sides, then add cumin, garlic and red peppers and continue to cook while you break up the meat into crumbs.  Transfer to bowl.  Place cooked lentils in the skillet and cook tossing occasionally until heated through and starting to crisp.  Return lamb mixture to skillet and mix well until all is warmed through.  Remove from heat and stir in cubes, cilantro, and parsley.  Spoon yogurt onto plates about 1/8 inch, then spoon on lamb mixture.  Serve with lemon wedges and homemade pita chips.