 |
Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 8 |
|
This is a recipe I adapted from a BHG slow-cooker cookbook. We are eating vegetarian meals once a week and this one is a keeper. Ingredients:
1 cup chopped carrot |
1 cup chopped celery |
1/2 cup chopped onion |
2/3 cup brown lentils, rinsed and drained |
2/3 cup uncooked regular brown rice |
2 tablespoons brown sugar |
2 tablespoons prepared mustard |
1/2 teaspoon seasoning salt |
1/4 teaspoon cayenne pepper |
1 garlic clove, minced |
2 (14 ounce) cans vegetable broth |
1 (15 ounce) can tomato sauce |
2 tablespoons apple cider vinegar |
2 dashes vegetarian worcestershire sauce |
1/4 teaspoon liquid smoke |
8 whole wheat hamburger buns, split and toasted |
Directions:
1. In a 4 quart slow cooker, combine carrots, celery, onion, lentils, rice, brown sugar, mustard, salt, cayenne pepper and garlic. Stir in vegetable broth.
2. Cover and cook on high-heat setting for 3 to 3-1/2 hours.
3. Stir in tomato sauce and vinegar. Cover and cook 30 minutes more.
4. Serve lentil mixture on toasted buns.
5. Can use beef or chicken broth for vegetable.
|
|