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
Preparation
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.
