Here’s that tasty recipe I was telling you about that lasted the whole week. A highly adapted version of the recipe that appears in the Fresh From the Vegetarian Slow Cooker cookbook. Which is a super awesome cookbook by the way, lots of quick, yummy crock pot recipes. Enjoy!:
Sloppy Lentils
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 small red bell pepper, seeded and chopped
1 tablespoon cominos, ground (the following are all dried spices: red pepper, garlic, sesame seeds, oregano, onion, cumin, cloves, bay leaf)
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5 ounce can crushed tomatoes
3 cups vegetable broth
2 tablespoons tamari sauce
1 tablespoon prepared mustard
1 tablespoon honey
Directions
Combine all ingredients into 3 1/2 quart slow cooker. Simmer on low for 8 hours. Serve with toasted wheat buns, top with mounds of shredded cheddar cheese, a crunchy green salad is also a good accompaniment.
This makes a bunch for just two people so on day 3 I made a box of Annie’s whole wheat macaroni and cheese and tossed in an equal amount of the lentil mixture to create a meatless variation on hamburger helper. Super yummy!
I’ve also rolled out pillsbury biscuits and folded the mixture and shredded cheese into moon shaped savory empanadas pinching the seam down to ensure that the spicy mixture stays inside the flaky pockets. I served these with sour cream and another green salad.
