Spiced Lentils In Pocket Bread

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