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 min
  • Total Time 5 hr 25 min
  • Servings 6

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
  • 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

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.