Serves 6 to 8. Recipe is by Julie Kay.
2 cups dried lentils
1 (32-oz.) box chicken broth
1 carrot, peeled and shredded or thinly sliced
½ green bell pepper, chopped
2 stalks celery, chopped
1 small onion, chopped
1 tsp. salt
1 tsp. black pepper
1⁄3 cup barbecue sauce
1. Put lentils into slow cooker.
2. Add chicken broth, carrot , bell pepper, celery, onion, salt and pepper.
3. Cook on low for 6 to 8 hours. Stir. Remove from cooker and add barbecue sauce.
4. Spoon onto buns or into pita pockets.