Sloppy Lentils

  One of my goals with our diet change is to make soaking grains and legumes a everyday habit. While this is the most nutritious way to eat our grains and legumes, this also is easiest on digestion, it makes a commitment to the meal, and saves a few pennies, and keeps me from falling into the easy way out in a less healthy meal. Not that soaking makes more work ( it actually cuts way back on cooking time with beans) it just takes staying organized and thinking ahead. I tend to sabotage overly structured programs and not want to be bothered with "What's for supper?". Soaking really helps keep me on track! Bryon really likes it when I do meal planning (which means to him that peanut butter and jelly for supper stays rare) and the kids like to know what to expect also. Why would I resist making my life easier? I don't have the time of day to analyze that character flaw! 
  Even if lentils don't appeal to you, try it, my mother can attest to this, she is not a lentil lover but really enjoys this recipe. And believe me it works best to soak the lentils 24 hours, I am not fond of crunchy legumes. The recipe says to use the crockpot but stove top cooking in a heavy bottom pot works fine too, but keep it stirred!
Recipe:
Soak 1 lb of lentils for 24 hours.
2 Tbs olive oil
1 large onion, chopped
2 green peppers, chopped
2Tbs chili powder
2 quart jars of canned tomatoes or 1 large can (14.5 oz. ?)of crushed tomatoes
1 quart and half of water
3 Tbs of soy sauce or tamari
2 Tbs prepared mustard
2 Tbs brown sugar
1 to 2 tsp salt
pepper and liquid smoke if desired.

Cook the onion and peppers in the olive oil until soft. Add the remaining ingredients, and cook on low in a slow cooker for up to eight hours or I use a heavy pot (this stuff will stick) on low until lentils are tender and mixture thick. Sometimes I have to add water during the cooking. Adjust the ingredients to suit you!
Serve with coleslaw and whole grain bread.

Linking up with:
Growing Home
Far Above Rubies
Frugal Days- Sustainable Ways
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