Tuesday, February 4, 2014

Sloppy Lentils...oh and HI :)

It's been awhile since I've blogged but I'm here with a new recipe to share!! I'm trying to keep better track of all of the recipes that I try for my #foodprepSunday and this is the best collection I've got going. Might as well keep it going... So, here I am. 

Okay, so Sloppy Lentils! I have this wonderful group of women that I interact with on Facebook and we're always sharing our favorite recipes along with all sorts of other fun fitness chatter. My dear friend Maggie shared this recipe and I finally prepped it this past Sunday. It's a crockpot recipe which = an immediately smitten Em.  I love my crockpot more than any other gadget in my kitchen! It's just so useful and so EASY.  Perfect!

So, lentils...I love em'. They are technically a legume and grow in a pod like a pea does.  I like red and brown lentils the best. This recipe calls for brown lentils which are the most common kind. You'll find these in the grocery store with the other bagged beans and peas.  With about 30% of their calories from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp. (1) So, they are high in protein, fiber and they are just so darn good for you!! 

This is definitely a new favorite for EVERYONE in this house. The kids loved it too!! I like to top a baked potato, sweet potato or some rice with this wonderful dish. Add a little side salad and VOILA! It's a perfect vegetarian meal. If you wanted to un-vegetarian-ize (uh, that's a word, right?) this recipe you could add in a little ground beef or turkey too.


Sloppy Lentils

1 medium-size yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
1 14.5-ounce can crushed tomatoes
3 cups water
2 tablespoons tamari or other soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar or a natural sweetener
1 teaspoon salt
Freshly ground black pepper

Heat a medium-sized non-stick skillet over medium heat. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes. Add the chili powder, stirring to coat.

Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on Low for 8 hours.

Serves: 4 to 6

(1) Callaway JC (2004). Hempseed as a nutritional resource: an overview. Euphytica 140:65–72.

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