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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Vegan Crockpot, Legumes, Spreads & s, Vegan, Vegetarian 4 Servings

INGREDIENTS

1 c Lentils, rinsed and drained
1 Carrot, shredded
1/2 c Red bell pepper, finely
chopped
2 Cloves garlic, minced or
pressed
1 Dried bay leaf
1 Dried hot red chile
1 t Ground cumin
2 c Water
Yogurt Sauce, see recipe
3 T Olive oil
3 T Red wine vinegar
1/2 c Green onions, thinly sliced
2 Stalks celery, thinly sliced
Salt and pepper
4 Pita breads, *

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 289.9mg
Potassium: 552.8mg
Carbohydrates: 24.9g
Fiber: 7.7g
Sugar: 3.3g
Protein: 8.8g


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