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.
Ingredients
- 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
Directions
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!
I shared this recipe on the blog hops Mangia Mondays, Meatless Mondays, and This Chick Cooks.
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This looks awesome….and so easy. I think I’ll try it tonight! Thanks for sharing!!
Very easy! Thanks for visiting, Karen and hope you enjoy.
Oh yum, I am going for this, I love all the things that can be done with lentils. I am actually sprouting some to see how that works out. Love your site, stop by and visit me when you get a chance. http://www.cookingsgood.com/ Suzi, have a wonderful day.
Thanks for stopping by, Suzi. I checked out your site and love it too! It’s always refreshing to find a veg recipes only blog. I signed up to follow you on Twitter and FB. Looking forward to sharing some great recipes!