Slow Cook Lentil Tacos

This recipe came out of a mix between desperation and research. After reading, and re-reading, and quoting these two verses from the Word of Wisdom,

D&C 89: 12-13

12 Yea, ^aflesh also of ^bbeasts and of the fowls of the air, I, the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used ^csparingly;

13 And it is pleasing unto me that they should not be ^aused, only in times of winter, or of cold, or ^bfamine.

I knew we needed a replacement for our taco recipe. It doesn’t actually get cold in Arizona….and we use to eat beef tacos every Sunday! I had worked so hard to get my mother’s recipe down and had finally got it right just before I really read this scripture. So, we tried fish tacos (Jesus ate fish), we tried soy tacos, made from slow cooked soy beans then made into a meat patty etc, etc, (a lot of work), we also tried mushroom tacos and none of them compared to the comfort only Mama’s tacos could bring until I made them with lentils. Three words for you, home sweet home!

So here it is:
1 Cup dried lentils, rinsed
2 Cups Water

1 1/2 cups chopped green bell pepper
1 Cup chopped onion
1 Can 14.5 oz of petite diced stewed tomatoes
1 Small 8 oz can of tomato sauce
2 Tablespoons Worcestershire Sauce
2 Teaspoons Chili Powder
1/2 Teaspoon ground Cumin
1/2 Teaspoon Paprika
1/2 Teaspoon ground pepper

Instructions:
Combine lentils and water in a medium saucepan. Bring to a boil, reduce heat and cover. Simmer for 10 minutes. Place in slow cooker and add remaining ingredients. Stir. Cover and cook on high for 6-8 hours. I like to put them on Sunday morning and they are ready by the time we get home from church.