Slow Cooker Chipotle Lentils
Author -Yields: 10 servings (recipe can be halved)
Ingredients
- 1 tablespoon neutral vegetable oil, such as safflower or grapeseed*
- 1 large white or yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 28- ounce can fire-roasted, diced tomatoes
- 1/4 cup tomato paste
- 4 cups water or low-sodium vegetable broth
- 1 lb brown or green lentils, picked over and rinsed
- 3 tablespoons chipotle peppers in adobo sauce, finely chopped (use 2 tablespoons if you're sensitive to heat)
- 1 teaspoon ground cumin
- 3/4 teaspoon salt, more as needed
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup, agave syrup, or brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- For most depth of flavor, begin by heating the oil in a roomy skillet over medium heat. Add the onion and celery. Sauté, stirring occasionally, for 5-7 minutes, or until the onions are gently browning. Add the garlic and sauteé for one minute more. Add this mixture to the slow cooker (or a multi-cooker with a slow cooking function), then add all of the remaining ingredients.
- Alternately, add everything but the oil to the slow cooker. Cook on high for 4 hours or low for 7-8 hours. If the lentils are too thick, add extra water to thin them to your liking (I like them to be thick, rather than soupy). Taste and adjust vinegar and salt to taste. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 6 weeks.