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Greek Lentils with Pita Wedges Recipe

Looking for a tasty Greek dinner? Then check out these slow-cooked lentils served with pita wedges.

Prep Time: 25 Mins | Total Time: 5 Hrs 25 Mins | Makes: 6 servings

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Ingredients:

1 bag (16 oz) dried lentils (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
2 cans (10 1/2 oz each) condensed chicken broth
4 cups water
1 cup chopped dry-pack sun-dried tomatoes
2 teaspoons grated lemon peel
1/4 cup crumbled feta cheese (1 oz)
2 medium green onions, sliced (2 tablespoons)
4 pita (pocket) breads (6 inch), each cut into 6 wedges

Method:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix lentils, onion, olives, broth and water. In small bowl, soak tomatoes in warm water to cover while lentils cook.
Cover; cook on Low heat setting 5 to 6 hours (or on High heat setting 3 to 4 hours).
During last hour of cooking, drain tomatoes; stir tomatoes and lemon peel into lentils. Serve lentil mixture topped with cheese and onions. Serve with pita wedges.

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