Ingredients

1 tbsp grapeseed or light olive oil

1 cup/ 1 medium onion, chopped

1 cup green lentils

1/2 cup tomato sauce

1 tbsp tomato paste

2 tbsp yellow mustard

1 tsp garlic powder

1 tbsp cider vinegar

2 tbsp honey

1 tbsp worcestershire sauce

2 cups water

coleslaw optional:

2 cups shredded red cabbage

2 sticks celery, sliced thinly

1/2 pear

1/3 cup chopped walnuts

1/4 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 tbsp cider vinegar

In a skillet heat the oil and gently sauté the chopped onion until translucent. Transfer to your slow cooker insert.

Add the green lentils, tomato sauce, tomato paste, yellow mustard, garlic powder, cider vinegar, honey, worcestershire sauce and water to your slow cooker. Stir the mixture well, cover and cook on HIGH for 3 hours or LOW for 6 hours. To make the coleslaw recipe, mix all the ingredients together in a salad bowl.

Serve the lentils on a bun with the coleslaw.