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Author Notes: Let’s break down this walnut-lentil gyro (which, since it gladly forgoes the spit-roasted meat, is more gyro-inspired than gyro-compliant):
– Walnut-lentil cr (…more) —Sarah Jampel
Serves 4
- 1/3cup Greek yogurt
- 1/2lemon
- 1/4teaspoon ground cumin
- 1teaspoon za’atar
- 1garlic clove
- Salt
- Pepper
- 2tablespoons olive oil
- 1garlic clove
- 1jalapeño
- 1cup cooked green lentils
- 1cup coarsely chopped, toasted walnuts
- 1/2teaspoon ground cumin
- 1teaspoon za’atar
- 1pinch cayenne
- Salt
- 1/3cup coarsely chopped flat-leaf parsley
- 1/2lemon (you can use the last of the lemon from above!)
- Flatbreads
- Hummus
- 2cups arugula
- Roasted red peppers, sliced
- Pickled beets, carrots, or onions (optional)
- To make the spiced yogurt, mix together all of the ingredients in a bowl. Taste and adjust seasoning to your like.
- 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 jalapeño, 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.
- 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.
