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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 8 |
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A meatless version of an old classic. Ingredients:
1 cup dried lentils, sorted and rinsed |
2 cups water |
1 1/2 cups chopped celery |
1 1/2 cups chopped carrots |
1 cup chopped onion |
3/4 cup ketchup |
2 tablespoons packed dark brown sugar |
2 tablespoons worcestershire sauce |
2 tablespoons cider vinegar |
salt and pepper |
5 pita breads, cut in half to form pockets (6-inch diameter) |
lettuce leaf |
Directions:
1. Add lentils and water to a saucepan; bring to a boil; lower heat, cover, and simmer 10 minutes.
2. Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce, and lentils w/ water into a 4-quart slow-cooker.
3. Cover and cook on LOW for 8-10-12 hours or until vegetables are tender.
4. Just before serving, add vinegar and salt/pepper to taste.
5. Fill pita pocket with a lettuce leaf and 1/2 cup lentil mixture.
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