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Spiced Lentils in Pitas

1 c Lentils; rinse/drain
1 md Carrot shredded
1/2 c Red bell pepper; chop fine
2 clove Garlic; minced
1 Bay leaf
1 sm Dried red hot chili
1 ts Ground cumin
2 c Water
3 tb Olive oil
3 tb Red wine vinegar
1/2 c Thinly sliced green onions
2 Celery; thinly sliced
Salt and pepper
4 6" pita breads

Yogurt sauce:
1 c Low fat or non fat yogurt
2 tb Golden raisins
2 tb Chopped fresh mint

In a 3 quart or larger slow cooker combine lentils, carrot, bell pepper, garlic, bay leaf, chili and cumin; pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork, 6-7 hours. To prepare yogurt sauce: In a small bowl mix yogurt, raisins and mint. Set aside. To assemble pitas: Drain lentil mixture, if necessary; remove and discard chili and bay leaf. Mix in olive oil and vinegar; stir in onions and celery. Season to taste with salt and pepper. To serve, spoon lentil mixture into pita bread halves which have been warmed; add yogurt sauce to taste.

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