Remember the sloppy joes served in your school cafeteria? Or perhaps the canned version that your mom added to ground beef as a kid? I promise these lentils are like that, but totally not (thank goodness)! They are sloppy, yes, and tasty, yes, but far, far healthier and, with the slow cooker, a breeze to make. They are also super kid-friendly!
I adapted this recipe from Fresh from the Vegetarian Slow Cooker and it has long made a regular appearance at our dinner table. Because I was prepping for post-surgical meals, I doubled the recipe and had enough left over from dinner to freeze two more meals; lentils freeze very well.
- 1 tbls. olive oil
- 1 medium yellow organic onion
- 1/2 red and 1/2 green pepper
- 14 oz. can fire roasted organic tomatoes
- 1 1/2 c. dried brown lentils, rinsed and picked over
- 3 c. water
- 1 tbls. chili powder
- 2 tbls. tamari or soy sauce
- 1 tbls. yellow mustard
- 1 tbls. organic sugar
- 1 tsp. salt
- Fresh ground pepper
Assemble all ingredients in a six quart slow cooker and cook on low for eight hours. Serve on your favorite crusty rolls topped with fresh cole slaw. Yum!