Slow-Cooker Greek Lentils with Pita Wedges Recipe
Looking for a tasty Greek dinner? Then check out these slow-cooked lentils served with pita wedges.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Grater
- Ladle
- Colander
- Serving bowl
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
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