“from "125 best Vegetarian Slow Cooker recipes" by Judith Finlayson.”
READY IN:
6hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in frying pan, add chopped onion and celery. Cook about 5 minutes.
  2. Add garlic, oregano,salt and pepper. Cook about 1 minute.
  3. Stir in ketchup, water, balsamic vinegar, brown sugar and mustard. Transfer to slow cooker. Add lentils and stir well.
  4. Cover and cook on low for 6 hours, or on high for 3 hours, until hot and bubbling. Add hot pepper to taste.
  5. Ladle over hot toasted buns.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: