A couple of years ago I stumbled upon a blog about cooking in slow cookers that was all gluten free, A Year of Slow Cooking. I really liked the recipes I found and was encouraged to dig out my crockpot and use it again. Every day that year there would be a new recipe. I had some questions and emailed the blogger, Stephanie O’Dea and she actually replied to me very quickly. I was hooked.
Then in 2009 I attended my first BlogHer Food Conference and I got to meet Stephanie in person. She was even more bubbly and wonderful in person. She doesn’t know this but I was so nervous to meet her. She’s an amazing blogger, very successful and had her first cookbook out. Immediately she put me at ease and treated me like one of the gals.
To see Stephanie in action and see her bubbly personality for yourself, check out Good Morning America today, Wednesday January 12th in the 8am hour.
In her first cookbook, Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking she shared her crockpot secrets of success. It’s a great addition to your cookbook shelf and you’ll want the matching pair.
Now her second cookbook, More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes has been published and it’s full of even more great recipes for the crockpot and organized by cost of dish. Brilliant! I opened the book right to the page of Sloppy Lentils and couldn’t wait to make it. I’m trying to work more lentils into my diet and this looked like a great recipe. It took me about 10 minutes to find the ingredients, prep them and start the crockpot. Yeah, I really liked that.
I only made one change to the recipe using Coconut Aminos instead of the soy sauce.
The Verdict- we really liked it. I think I’d like it spicy too with a little kick next time. I served it over quinoa and cooked up some chicken tenders with chili seasonings.
2 cups lentils
1 large onion, diced
2 celery stalks, diced
1 green pepper, seeded and diced
1/2 tsp dried basil
1/2 tsp garlic powder
1 tsp chili powder
1 TB gluten-free soy sauce
1 1/2 prepared mustard
2 (12 oz) cans tomato paste
4 empty tomato paste cans of water
Buns to serve it on or rice or quinoa
Use a 4-quart slow cooker. Sort the lentils and rince in hot water. I used red lentils because I knew they would break down. Put the lentils into the slow cooker. Add in the onion, celery, bell pepper, spices, soy sauce, mustard and tomato paste. Add in the water and stir to combine ingredients. Cover and cook on low for 8 hours or until the lentils have softened.