Slow Cooker Greek Lentils with Pita Wedges

Slow Cooker Greek Lentils with Pita Wedges

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

Prep Time

25

Minutes

Total Time

5:25

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 900mg;
  • Total Carbohydrate 67g
    • (Dietary Fiber 13g,
    • Sugars 6g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.