Ingredients:
2 cups dried lentils (1 lb), sorted, rinsed
1 large onion, chopped (1 cup)
1 can (2.25 oz) sliced ripe olives, drained
2 cans (101⁄2 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

Method:
1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix lentils, onion, olives, broth and water. In small bowl, soak tomatoes in warm water to cover while lentil mixture cooks.

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

3 During last hour of cooking, drain tomatoes; stir tomatoes and lemon peel into lentils. Top with cheese and onions. Serve with pita wedges.

greek lentils with pita wedges recipe