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Greek Lentils with Pita Wedges

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  • Prep 25 min
  • Total 5 hr 25 min
  • Servings 6
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Looking for a tasty Greek dinner? Then check out these slow-cooked lentils served with pita wedges.
Created Sep 8, 2011
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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

Steps

  •  
    1
    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.
  •  
    2
    Cover; cook on Low heat setting 5 to 6 hours (or on High heat setting 3 to 4 hours).
  •  
    3
    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.

Nutrition Information

No nutrition information available for this recipe
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