Here you go!
1T olive oil
1 med yellow onion-chopped
1 small bell pepper, seeded and chopped
1T chili powder
1 1/2 c dried brown lentils, picked over and rinsed
1 (14oz) can crushed tomatoes
3 c water
2T tamari or other soy sauce
1T prepared mustard
1T light brown sugar
1t salt
Heat oil in a skillet over med heat. Add onion and bell pepper, cover and cook until sofened, about 5 minutes. Add chili powder and stir to coat
transfer onion mixture to a slow cooker and remaining ingredients and stir to combine. Cover and cook on low for 8 hrs.
*****I have also used this recipe on the stove top and simmered until the lentil are cooked rather than use the slow cooker. It is great both ways. I always freeze the leftovers.
