Like baked beans baked in a slow-cooker but made with lentils.
CROCKERY LENTILS (Pantry Cooking: Unlocking Your Pantry’s Potential, page 78)
3 cups water
1 pound dry lentils, sorted and rinsed
1/4 cup dried onion
1 teaspoon salt
2 cans (14-1/2 ounces each) diced tomatoes
1/4 cup packed brown sugar
2 tablespoons chili sauce
1 teaspoon dry mustard
1/2 cup bacon flavored bits
In a saucepan, bring water, lentils, onion, and salt to boiling. Simmer, covered, 30 minutes. Transfer to a slow cooker; stir in tomatoes with liquid, brown sugar, chili sauce, and mustard. Cover; cook on low heat setting for 8 to 10 hours. Uncover; top with bacon flavored bits and cook on high heat setting for 30 minutes. Stir and serve. Serves 6.
