| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Crockpot, Legumes, Spreads & s, Vegan, Vegetarian | 4 | servings |
INGREDIENTS
| 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; * |
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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