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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cooking Light. Ingredients:
1 tablespoon vegetable oil |
2 cups vertically sliced vidalia onions or 2 cups other sweet onion |
1 cup dried small red lentil |
1 tablespoon chopped peeled fresh ginger |
1/4 teaspoon crushed red pepper flakes |
1 cinnamon stick |
2 cups water, divided |
1 cup reduced-sodium fat-free chicken broth |
1 1/2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
4 (1 1/2 ounce) flat bread (such as flatout) |
1/4 cup plain fat-free yogurt |
1/2 cup julienne-cut cucumber |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
2. Add lentils, ginger, pepper, and cinnamon; cook 10 minutes, stirring occasionally. Stir in 1 cup water and broth; bring to a boil.
3. Reduce heat, and simmer 10 minutes. Add remaining 1 cup water and juice, and cook 30 minutes or until thick, stirring occasionally.
4. Stir in salt. Remove cinnamon stick; cool lentil mixture completely. Spread about 1/2 cup mixture over each flatbread.
5. Spread 1 tablespoon yogurt over each serving; divide cucumber evenly among flatbreads. Roll up. Cover and chill.
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