Name: Slow-Cooker Greek Lentils with Pita Wedges
Prep time: 25 min
Total time: 5 h 25 min
Yield: 1
Cuisine: greek
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

Slow-Cooker Greek Lentils with Pita Wedges

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Prep Time:
25 minutes

Total Time:
5 hours 25 minutes

Indulge in savory Greek lentils with crispy pita for a satisfying dinner.

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

Instructions:

1. Grease a 5- to 6-quart slow cooker with cooking spray. Combine lentils, onion, olives, broth, and water in the slow cooker. In a small bowl, soak tomatoes in warm water while lentils cook.
Cover and simmer on Low heat for 5 to 6 hours, or on High heat for 3 to 4 hours.
In the final hour of cooking, drain the tomatoes and mix them with the lentils along with the lemon peel. Serve the lentil mixture topped with cheese and onions, accompanied by pita wedges.

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