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.