Greek Lentils With Pita Wedges Recipes

SLOW-COOKER GREEK LENTILS WITH PITA WEDGES

Steps:

• 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.
• Cover; cook on Low heat setting 5 to 6 hours (or on High heat setting 3 to 4 hours).
• 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.

GREEK-SEASONED LENTILS - CROCK-POT

Steps:

• Lightly coat a 3 1/2 to 5-quart slow cooker with cooking spray.
• In the prepared cooker stir together drained lentils, carrot, onion, broth, and Greek seasoning.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Use a slotted spoon to serve.

SPICY RED LENTIL DAL WITH PITA WEDGES

Steps:

• Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
• Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
• Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
• Cool to room temperature. Serve dal with pita wedges.