1 c Lentils; rinsed and drained
1 md Carrot; shredded
1/2 c Red bell pepper; finely
-chopped
2 Cloves garlic; minced or
-pressed
1 Dried bay leaf
1 sm Dried hot red chile
1 ts Ground cumin
2 c Water
Yogurt Sauce; (see recipe)
3 tb Olive oil
3 tb Red wine vinegar
1/2 c Green onions; thinly sliced
2 Stalks celery; thinly sliced
Salt and pepper
4 Pita breads; *
* (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@gwis2.circ.gwu.edu
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.
Yields
4 servings