Sweet Red Pepper and Lentils

 

A gluten free, slow cooker, vegetarian meal so you are all ready for Meatless Monday!

 

Slow cookers are one of the world's greatest inventions.  It almost makes dinner for you. Put everything in before you leave for the day and when you come home the house smells great and dinner is almost on the table.  There aren't even many dishes to do after you eat.  I use mine often, especially throughout the fall and winter. They are great for stews or chilli, just the thing on a cold winter evening.  

 

  No one in our family is a Vegetarian or Vegan but we do occasionally like to eat meatless meals.  Like all those who have joined the Meatless Monday trend we feel that eating plant based meals at least once a week is good for us, and usually we go meatless more often than that.  I must admit that getting my family, especially the children, to enjoy dinner when it is made up of beans or lentils when they are more used to beef or chicken can be a challenge.  
  This dish that I have adapted from a stew containing beef has gotten pretty good reviews from my toughest critics.  With the occasional  surprised exclamation "Hey, this is actually good!"  We like this partly because goes great with mashed potatoes.  Many meatless dishes call for rice or pasta and his one is nice because it has the feel of comfort food, nice creamy potatoes, but with a bit of a spicy kick.  

 

 For a one-dish dinner add 3 peeled, cubed, potatoes before cooking.

This recipe makes enough to put some in the freezer for a day when there is no time to cook.

 

Sweet Red Pepper And Lentils 

  • 1 1/2 cups red lentils, rinsed
  • 3 cups tomato juice
  • 2 cups water
  • 1 can tomato paste
  • 1 large onion, chopped 
  • 3 stalks celery, chopped
  • 3 cups diced carrot 
  • 1 red pepper, coarsely chopped 
  • 1/2 tsp sea salt
  • 1 - 1 1/2 Tbsp Montreal Steak Spice
  • 1 tsp potato starch mixed with 1 Tbsp water
Place all ingredients except potato starch and 1 Tbsp water in a slow cooker, mix well.  Cook on low for 8 to 9 hours or on high for 4 to 5 hours.  Just before serving mix the potato starch and water, add to the lentils and stir till thickened. Serve over Mashed potatoes.

 

1 comment

Cathy said...

Hi Liana. I've just popped over here from the FBC roundup. It's great to see that your whole website is gluten-free. I'm pinning this recipe to try. Montreal steak spice is terrific!