Spiced Lentils in Pocket Bread

 

For a Sunday night sandwich supper, spoon this savory lentil filling—warm or at room temperature–into heated pita bread halves.

 

1 C. lentils, rinsed and drained

1 medium-size carrot, shredded

1/2 C. finely chopped red bell pepper

2 cloves garlic, minced or pressed

1 dry bay leaf

1 small dried hot red chile

1 tsp. ground cumin

2 C. water

Yogurt Sauce (recipe follows at end of message)

3 T. each olive oil, red wine vinegar

1/2 C. thinly sliced green onions

2 stalks celery, thinly sliced

salt and pepper

4 pita breads (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; sitr 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. Makes 4 servings.

Yogurt Sauce: In small bowl, mix 1 C. plain lowfat or nonfat yogurt and 2 T. each golden raisins and chopped fresh mint.