Ingredients
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2 cups water
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1 1/2 cups chopped celery
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1 1/2 cups chopped carrots
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1 cup chopped onion
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3/4 cup ketchup
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2 tablespoons packed dark brown sugar
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2 tablespoons Worcestershire sauce
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2 tablespoons cider vinegar
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salt and pepper
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lettuce leaf
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5 pita breads, cut in half to form pockets (6-inch diameter)
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1 cup dried lentils, sorted and rinsed
Instructions
- Add lentils and water to a saucepan; bring to a boil; lower heat, cover, and simmer 10 minutes.
- Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce, and lentils w/ water into a 4-quart slow-cooker.
- Cover and cook on LOW for 8-10-12 hours or until vegetables are tender.
- Just before serving, add vinegar and salt/pepper to taste.
- Fill pita pocket with a lettuce leaf and 1/2 cup lentil mixture.