The Sensitive Kitchen

Wednesday, July 05, 2006

Lentil Sloppy Joes

Another family favorite, this one adapted from 125 Best Vegetarian Slow Cooker Recipes.

2 tsp vegetable oil
1 medium onion, diced
4 stalks celery, diced
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup ketchup
1/4 cup lentil cooking liquid or water
1 tbsp balsamic vinegar
1 tbsp Sucanat
1 tbsp Dijon mustard
3 cups cooked lentils

Heat oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened. Add celery and cook until that softens. Add oregano, salt and pepper; cook 1-2 minutes more, until fragrant. Set aside.

In the stoneware insert of a slow cooker, combine ketchup, lentil cooking liquid, balsamic vinegar, Sucanat and mustard. Stir well to combine. Add onion mixture and lentils; stir well.

Cover and cook on Low for 6 hours or on High for 3 hours, until hot, bubbling and thickened. Serve on toasted whole-grain buns.


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