Source
Ingredients:
1 cup dried brown or green lentils, rinsed
1 1/2 cups vegetable broth
1 15-ounce can diced tomatoes
1/4 cup + 1 tbsp tomato paste
1 onion, chopped fine
1/2 red or green bell pepper, chopped fine
1 tbsp apple cider vinegar
1 tbsp minced garlic
1 1/2 tsp dried oregano
1 1/2 tsp smoked paprika
1 tbsp chili powder
1 tsp salt
freshly ground black pepper
1/8 tsp cayenne pepper, or to taste (I omitted to make it a little more family-friendly)
Directions:
1. Stir ingredients together right in the slow cooker.
2. Cover and cook on high for 3-4 hours or on low for 7-8 hours. (I actually cooked mine on low for 10 hours and it was great)
Notes: We love lentils in our family. We also love replacing and/or supplementing meat with as many vegetables as possible, so this was a great fit for us. I didn't love the sauce and texture as much as I thought I would, so next time I think I'll just adapt Mom's sloppy joe recipe to use lentils and vegetables instead of meat, but the concept is a definite keeper! Oh, I also added a shredded carrots, maybe 1/2 - 1 cup.
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