I love my slow cooker. This sloppy lentils dish is a staple at our house. The recipe is from Fresh from the Vegetarian Slow Cooker by Robin Robertson with some changes. Leaving this to cook all day in the slow cooker creates rich flavors and perfectly soft lentils. I like to eat this in a bowl topped with a slice of Swiss cheese. It’s also great on a whole wheat bun for the full vegetarian Sloppy Joe experience.
1 tbs olive oil
1 tsp garlic, minced
1 medium-sized yellow onion, diced
1 green bell pepper, chopped
1 tbsp chili powder
1.5 c dry lentils, picked over & rinsed
3/4 of a container of Pomi brand chopped tomatoes (the kind in the box; about 20 oz of any brand of chopped tomatoes will work)
2 c water
2 tbs reduced-sodium soy sauce
1 tbs Dijon mustard
sea salt and freshly ground pepper to taste
1. In a sauté pan, heat the olive oil over medium heat. Sauté the minced garlic, diced onion, and bell pepper for about 5 minutes. Stir in the chili powder and cook for a minute more. Take the pan off the heat and set it aside while you add the rest of the ingredients to the slow cooker.
2. After rinsing and picking over the lentils, put the lentils and all remaining ingredients into the slow cooker. Add the onion and bell pepper mixture. Stir to combine all of the ingredients.
3. Put the lid on the slow cooker and turn it on the low setting. Let it cook on low for 6-8 hours. I have left it as long as 10.5 hours but it is good to stir it a few times if you are home, especially if your slow cooker runs hot.
Here it is after seven hours of slow cooking. We usually let it cook a little longer but we had someplace to be so we ate it and it was as good as ever.
Cute Husband had a piece of toast with his. He builds a solitary toast Stonehenge to keep it from getting soggy with condensation.