Ingredients
1
cup dried lentils, sorted, rinsed
2
cups water
1 1/2
cups chopped celery
1 1/2
cups chopped carrots
1
cup chopped onions
3/4
cup ketchup
2
tablespoons dark brown sugar
2
tablespoons Worcestershire sauce
2
tablespoons cider vinegar
10
sesame seed buns, split, toasted
Preparation
In medium saucepan, combine lentils and water. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Meanwhile, in 3 1/2- to 4-quart slow cooker, combine celery, carrots, onions, ketchup, brown sugar and Worcestershire sauce; mix well. Stir in lentils with water.
Cover; cook on low setting for 10 to 12 hours. Stir in vinegar. Spoon 1/2 cup filling into each toasted bun.
