1. Heat oil over medium heat for 30 seconds. Add onion and celery and saute to soften. Add garlic, oregano, allspice, salt and pepper to taste. Stir in ketchup, water, balsamic vinegar, Worcestershire sauce, brown sugar and mustard. Transfer to stoneware.
2. Add lentils and stir well. Cover and cook on low for 6 hours or on high for 3 hours.
3. Serve with buns, cheese and salad.
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 126 (18%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 25.2mg||8 %|
|Sodium 966mg||33 %|
|Potassium 1746.8mg||46 %|
|Total Carbohydrate 106.5g||31 %|
|Dietary Fiber 37.9g||152 %|
|Sugars, other 68.6g|
|Protein 39.6g||57 %|
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Calories per serving: 695
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