Spiced Lentils In Pocket Bread

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Spiced Lentils In Pocket Bread

1 cup lentils, rinsed and drained

1 medium-size carrot, shredded

1/2 cup finely chopped red bell pepper

2 cloves garlic, minced or pressed

1 dry bay leaf

1 small dried hot red chile

1 teaspoon ground cumin

2 cups water

Yogurt Sauce

3 tablespoons each olive oil, red wine vinegar

1/2 cup thinly sliced green onions

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; sitr 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. Makes 4 serves.

Yogurt Sauce: In small bowl, mix 1 cup plain lowfat or nonfat yogurt and 2

tablespoons each golden raisins and chopped fresh mint.

Just Crockpot Recipes

 

 

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