From Fresh From the Vegetarian Slow Cooker
1 Tablespoon oilve oil
1 medium sized yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5-ounce can crushed tomatoes
3 cups water
2 tablespoons tamari or other soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar or a natural sweetener
1 teaspoon salt
freshly ground black pepper.
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover and cook unitl just softened, about 5 mintues. Add chili powder, stirring to coat
2. Transfer the onion mixture to a 3 1/2 to 4 quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on low for 8 hours.
Serve on a toasted roll.
Serves 4-6 (I get a lot more servings since I don't like to be to "sloppy")
| current weight: 152.6