Ingredients
- 2cups dried lentilsrinsed and drained
- 1 yellow oniondiced
- 1 green pepperdiced
- 1can (15oz per can) tomato sauce
- 2tablespoons ketchup
- 1tablespoon light brown sugar
- 1tablespoon Worcestershire sauce
- 1tablespoon chili powder
- 1/2teaspoon garlic powder
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 16oz vegetable broth2 cups
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Add all ingredients to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook
- Thaw freezer bag overnight in refrigerator or in water in the morning.
- Pour contents of freezer bag into your crockpot.
- Cook on “low” setting for 4-6 hours in a 6-quart crockpot.
Brown lentils for this? Or green?
Also, if someone is making this for a vegetarian, regular Worchestershire sauce is made from fish. So you need vegetarian Worchestershire sauce, which I only see somewhere like Whole Foods. Just FYI!
Can you just use canned diced tomatoes ? Tomato sauce and ketchup have too much sugar.
i use home made tomato sauce , no sugar.
I substitute Worcestershire sauce with coconut aminos.
If I want to make with half lentils and half meat how much meat do I use?
I would use 1 cup lentils and 1 cup lean ground beef.
Loved this recipe. Made 2 ingredient dough buns with everything bagel spice sprinkled on top, very filling. My husband loved it.
has anyone made this on the stove top? How long did you cook it?
chicken broth as substitute for veggie broth?
If I’m using a smaller slow cooker, how long should I cook this? Is there a good conversion chart?
I LOVE this recipe! I am making a batch today for my lunches at work for the week!