Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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   olive oil -- red wine vinegar
     1/2  cup           thinly sliced green onions
   2      stalks        celery -- thinly sliced
                        salt and pepper
   4                    pita breads {6 inches in diameter} -- cut in half &
                        -- warmed
                        ***YOGURT SAUCE***
   1      cup           plain lowfat or nonfat yogurt
   2      tablespoons   golden raisins
   2      tablespoons   fresh mint -- chopped

Preparation:

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 yogurt, golden raisins,and mint. NOTE: For a Sunday night sandwich supper, spoon this savory lentil filling--warm or at room temperature--into heated pita bread halves.

Nutritional Information:

502 calories (22% from fat); 23g protein; 77g carb; 12g fat (2g saturated); .3mg cholesterol; 435mg sodium.