Sloppy Lentils

1 medium-size yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5-ounce can crushed tomatoes
3 cups water
2 tablespoons tamari or other soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar or a natural sweetener
1 teaspoon salt
Freshly ground black pepper

Heata medium-sized non-stick skillet over medium heat. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes. Add the chili powder, stirring to coat.
Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on Low for 8 hours. Serve as you do sloppy joes, on a hamburger bun.

**Note-this is especially good with mayo and cheese.

Curried Lentils with Squash

1 cup dried lentils
1 10oz package frozen winter squash, thawed
1 tablespoon oil
1 tablespoon curry powder
1 teaspoon ginger
1 teaspoon chili powder
salt and pepper to taste

Cook lentils until soft-about 30-60 minutes. Drain. Mix cooked lentils with remaining ingredients. Bake in a greased 2-quart baking dish for 20 minutes at 400. Serve over rice.