Ingredients Jump to Instructions ↓

  1. Spiced Lentils in Pocket Bread

  2. 1 cup lentils, rinsed and drained

  3. 1 medium-size carrot, shredded

  4. 1/2 cup finely chopped red bell pepper

  5. 2 cloves garlic, minced or pressed

  6. 1 dry bay leaf

  7. 1 small dried hot red chile

  8. 1 teaspoon ground cumin

  9. 2 cups water

  10. 3 tablespoons red wine vinegar

  11. 3 tablespoons olive oil

  12. 1/2 cup thinly sliced green onions

  13. 2 stalks celery, thinly sliced salt

  14. pepper

  15. 4 pita breads (each about 6 inches in diameter, cut into halves and warmed)

  16. In 3-quart or larger electric slow cooker, combine lentils, carrot,

  17. bell pepper, garlic, bay leaf, chile, and cumin; pour in water.

  18. Cover and cook at low setting until lentils are tender when mashed

  19. 6-7 hours

  20. Drain lentil mixture, if necessary; remove and discard chile and bay leaf. Mix in oil and vinegar; sitr in onions and celery. Season

  21. to taste with salt and pepper. To serve, spoon lentil mixture into pita bread halves; add Yogurt Sauce to taste. Makes 4 serves.

  22. Yogurt Sauce: In small bowl, mix 1 cup plain lowfat or nonfat yogurt

  23. and 2 tablespoons each golden raisins and chopped fresh mint.


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