Get this recipe courtesy of Chef Kirsten Buys from Fresh Chef Detroit.
Ingredients 2 c. green lentils, picked over and rinsed 3 c. low sodium vegetable broth 28 oz. crushed tomatoes 1/2 c. + 2 Tbsp. tomato paste 1 med. onion diced (about 1 1/2 c.) 1 green bell pepper diced (about 1 1/2 c.) 2 Tbsp. apple cider vinegar 2 Tbsp. sugar 1 Tbsp. garlic, minced 1 Tbsp. oregano 1 tsp. paprika 1 Tbsp. chili powder 1/2 Tbsp. parsley 1/2 tsp. salt or to taste black pepper to taste 1/2 tsp. cayenne, optional buns or bread
Add all ingredients to your crockpot and stir or whisk until well combined. Cook on high 3 1/2 to 4 hours or low for 7 to 8 hours. Test to make sure lentils are cooked through -- they should be "al dente" but not hard. I have never had to do this, but keep check every 30 minutes after if they're not done yet.
If the mixture is nice and thick -- they're ready to eat. If it's still a little too runny for your taste, remove the crockpot's lid and continued simmering another 30 minutes to an hour.
Serve on buns or make some toast and eat open faced!