Total Time
12hrs 30mins
Prep 30 mins
Cook 12 hrs

A meatless version of an old classic.

Ingredients Nutrition

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.

Reviews

(5)
Most Helpful

I made this in my small crock this past weekend and have been eating it for lunches each day. It's very tasty. I used a couple of additional spices (1/2 tsp each of dry mustard and chili powder and 1/4 tsp of paprika) in the sauce, to match a barbecue sauce recipe I've used for ribs. I forgot to add the vinegar at the end, however, but I haven't missed it so far. I'll try to remember next time.

OneEye February 25, 2009

This was excellent I thought!! I did not stuff it into a pita pocket, I put it over rice and served it with a tortilla. I also used my food processor to cut the veggies pretty small. Made a terrific meal with "planed overs" in the freezer for later. Thanks again NurseDi

Tebo June 03, 2006

Really great recipe! I liked these more than I expected and love having a new tasty way to use lentils. used One Eye's suggestion of adding 1/2 tsp each of dry mustard and chili powder and 1/4 tsp of paprika, plus a bay leaf and needed to add some additional water. The only thing I'll do different next time would be to chop the carrots smaller. They took forever to get soft for some reason. I served these on lightly toasted, buttered sourdough bread.Yummmm.... I'm looking forward to freezing a batch to have on hand for a quick, tasty meal.Thanks for sharing this keeper recipe.

Lucky in Bayview February 19, 2014

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