Adapted from: Fresh from the Vegetarian Slow Cooker by Robin Robertson
Robin Robertson writes "Meaty lentils are featured in this vegetarian version of Sloppy Joes. Serve on toasted rolls with a fresh batch of coleslaw."
1 medium-size 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
Heat a medium-sized non-stick skillet over medium heat. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes. Add the chili powder, stirring to coat.
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.
Serves: 4 to 6
I've made this with wheatberries in place of the lentils, as well as the original way. The lentils can get a little starchy, but absorb more of the liquid. The wheatberries have a nice chew, and more of a ground-meat texture. A blend of half lentils and half wheatberries might be really good, as well.