Spiced Lentils in Pocket Bread<\/p>\n
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For a Sunday night sandwich supper, spoon this savory lentil filling\u2014warm or at room temperature–into heated pita bread halves.<\/p>\n
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1 C. lentils, rinsed and drained<\/p>\n
1 medium-size carrot, shredded<\/p>\n
1\/2 C. finely chopped red bell pepper<\/p>\n
2 cloves garlic, minced or pressed<\/p>\n
1 dry bay leaf<\/p>\n
1 small dried hot red chile<\/p>\n
1 tsp. ground cumin<\/p>\n
2 C. water<\/p>\n
Yogurt Sauce (recipe follows at end of message)<\/p>\n
3 T. each olive oil, red wine vinegar<\/p>\n
1\/2 C. thinly sliced green onions<\/p>\n
2 stalks celery, thinly sliced<\/p>\n
salt and pepper<\/p>\n
4 pita breads (each about 6 inches in diameter, cut into halves and warmed)<\/p>\n
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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.<\/p>\n
Yogurt Sauce: In small bowl, mix 1 C. plain lowfat or nonfat yogurt and 2 T. each golden raisins and chopped fresh mint.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spiced Lentils in Pocket Bread For a Sunday night sandwich supper, spoon this savory lentil filling\u2014warm 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…<\/p>\n