| 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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