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Print this Recipe    Spiced Lentils

Spiced Lentils in Pocket Bread

1 cup lentils, rinsed and drained
1 medium-size carrot, shredded
1/2 cup finely chopped red bell pepper
2 cloves garlic, minced or pressed
1 dry bay leaf
1 small dried hot red chile
1 teaspoon ground cumin
2 cups water
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 cup thinly sliced green onions
2 stalks celery, thinly sliced
salt
pepper
4 pita breads (each about 6 inches in diameter, cut into halves and warmed)

In 3-quart or larger electric slow cooker, combine lentils, carrot,
bell pepper, garlic, bay leaf, chile, and cumin; pour in water.
Cover and cook at low setting until lentils are tender when mashed
with a fork (6-7 hours). Prepare Yogurt Sauce.

Drain lentil mixture, if necessary; remove and discard chile and
bay leaf. Mix in oil and vinegar; sitr in onions and celery. Season
to taste with salt and pepper. To serve, spoon lentil mixture into
pita bread halves; add Yogurt Sauce to taste. Makes 4 serves.

Yogurt Sauce: In small bowl, mix 1 cup plain lowfat or nonfat yogurt
and 2 tablespoons each golden raisins and chopped fresh mint.

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