Source: 300 Slow Cooker Favorites by Donna-Marie Pye
Our whole family loved this. Instead of serving it over a Kaiser bun, as the recipe suggests, we melted cheese in whole wheat tortillas, then place the filling in the middle, rolled up the tortilla and ate! The leftovers froze and thawed fine.
The recipe made about 8 servings.
Use a 3.5 – 6 quart slow cooker
1 cup dried lentils, sorted and rinsed
2 cups water
1 1/2 cups finely chopped celery (about 4 medium stalks)
1 1/2 cups finely chopped carrots (about 3 medium-sized)
1 large onion, chopped
3/4 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp cider vinegar **to be added after cooking
8 kaiser buns, halved and lightly toasted
8 slices cheddar cheese (optional)
In a saucepan, combine lentils and water. Bring to a boil and reduce heat. Cover and simmer 10 minutes. Transfer lentils and water to slow cooker stoneware.
Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce to slow cooker; stir and combine.
Cover and cook on Low 10-12 hours or on High for 4-6 hours, until lentils are tender. Just before serving, stir in vinegar.
Spoon 1/2 cup filling onto bottoms of toasted kaisers. Top with Cheddar, if using, and top halves of buns.