Free Recipe Spiced Lentils in Pocket Bread
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Spiced Lentils in Pocket Bread Recipe
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; *
Spiced Lentils in Pocket Bread Preparation
* (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.
Cooking Temperature:
Recipe Serves: 4
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