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Slow-Cooker Greek Lentils with Pita Wedges

 2 Ratings
0 Comments
  • Prep Time 25 min
  • Total Time 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.

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

  • 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
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
900mg
38%
Potassium
1140mg
33%
Total Carbohydrate
67g
22%
Dietary Fiber
13g
53%
Sugars
6g
Protein
24g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
45%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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