1 cup - dried brown or green lentils
1 1/2 - cups vegetable broth
28oz - can crushed tomatoes or diced tomatoes
1/4 cup - tomato paste
1/2 - yellow onion, chopped fine
3 Tablespoons - maple syrup
1 Tablespoon - yellow mustard
1 Tablespoon - apple cider vinegar
1 Tablespoon - minced garlic
1 1/2 teaspoons - oregano
1 1/2 teaspoons - paprika (smoked paprika is delicious in this)
1 Tablespoon - chili powder
1 teaspoon - salt
dash - of black pepper
- Combine all ingredients in the slow cooker. Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- This meal reheats well, and might even be more delicious the next day. It is also a great freezer meal. I just move it to the fridge in the morning, then gently reheat on the stove at dinnertime.