Slow-Cooker Greek Lentils with Pita Wedges Recipe - BettyCrocker.com

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