1 T olive oil
1 large onion, 1/4 inch diced
1 red pepper, diced
2 large carrots, diced
1 1/2 T chili powder
1/4 - 1/2 tsp chipotle powder
2 cups dried brown or green lentils (don't use red; they'll get too mushy)
28 oz can crushed tomatoes
1 cup water
2 T Braggs liquid aminos or low sodium soy sauce
1 T dijon mustard
1 T brown sugar
1 tsp kosher salt
Heat oil in deep skillet over medium heat. Saute onion and pepper until beginning to soften, around 5-7 minutes. Add chili and chipotle powders and stir until onions and peppers are coated and the spices have bloomed.
Transfer to a 3 1/2 - 4 quart slow cooker. Add remaining ingredients and cook on low 8 - 10 hours.
If you have time, these lentils benefit from being cooled and refrigerated overnight so that the flavors can develop. Reheat and serve on whole grain buns.
Get the full post Over at Burp!