Slow-Cooker Greek Lentils with Pita Wedges

  • Prep Time 25 min
  • Total Time 5 hr 25 min
  • Servings 6

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
900mg
900%;
Total Carbohydrate
67g
67%
(Dietary Fiber
13g
13%
  Sugars
6g
6%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
8%;
Calcium
15%;
Iron
45%;
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.