Spiced lentils in pocket bread

4 servings

Ingredients

Quantity Ingredient
1 cup Lentils; rinsed and drained
1 medium Carrot; shredded
½ cup Red bell pepper; finely chopped
2 Cloves garlic; minced or pressed
1 Dried bay leaf
1 small Dried hot red chile
1 teaspoon Ground cumin
2 cups Water
Yogurt Sauce; (see recipe)
3 tablespoons Olive oil
3 tablespoons Red wine vinegar
½ cup Green onions; thinly sliced
2 Stalks celery; thinly sliced
Salt and pepper
4 Pita breads; *

Directions

* (each about 6 inches in diameter, cut into halves and warmed) In 3-quart or larger electric slow cooker, combine lentils, carrot, bell pepper, garlic, bay leaf, chile, and cumin; pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6-7 hours). Prepare Yogurt Sauce.

Drain lentil mixture, if necessary; remove and discard chile and bay leaf.

Mix in oil and vinegar; stir in onions and celery. Season to taste with salt and pepper. To serve, spoon lentil mixture into pita bread halves; add Yogurt Sauce to taste.

From Maria Rost Rublee <mrublee@...> Per serving: 447 Calories; 12g Fat (23% calories from fat); 20g Protein; 68g Carbohydrate; 0mg Cholesterol; 357mg Sodium Food Exchanges: 4 Starch/Bread; 1 Lean Meat; 1 Vegetable; 2 Fat NOTES : For a Sunday night sandwich supper, spoon this savory lentil filling--warm or at room temperature--into heated pita bread halves.

Recipe by: Sunset Crockery Cookbook Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Dec 5, 1999, converted by MM_Buster v2.0l.

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