Lentil Sloppy Joes on Parmesan & Thyme Focaccia with a slice of Cheddar cheese. |
A meat-free
sandwich filling that is filling and satisfying. This recipe makes enough to
serve a small crowd; too much for us but I did freeze part of it for later use.
Think I’ll cut it in half in the future.
Slow Cooker Lentil
Sloppy Joes
½ cup finely chopped carrots
½ cup finely chopped
mushrooms
¼ cup finely chopped onions
1 teaspoon garlic powder
¾ cup brown lentils
¼ cup rinsed & drained quinoa
½ cup tomato sauce
¼ cup ketchup (or salsa)
1 tablespoon maple syrup
or brown sugar
¼ teaspoon hot sauce
1 tablespoon prepared yellow mustard
1 to 2 teaspoons chili powder
½ teaspoon paprika
Pinch of salt & pepper
1 ½ to 2 cups broth
(vegetable, beef or chicken)
- Add everything into the slow cooker; stir to combine, cover and set to high. Cook on high for 2 to 3 hours or low for 4 to 6 — until lentils are soft. Check and add more liquid and adjust seasonings as needed.
- Serve warm on a bun — I served in on Parmesan & Thyme Focaccia in 5 (recipe to be added soon) with a slice of Cheddar cheese.
Recipe without photos . . .
Slow Cooker Lentil Sloppy Joes
½ cup finely chopped carrots
½ cup finely chopped mushrooms
¼ cup finely chopped onions
1 teaspoon garlic powder
¾ cup brown lentils
¼ cup rinsed & drained quinoa
½ cup tomato sauce
¼ cup ketchup (or salsa)
1 tablespoon maple syrup or brown sugar
¼ teaspoon hot sauce
1 tablespoon prepared yellow mustard
1 to 2 teaspoons chili powder
½ teaspoon paprika
Pinch of salt & pepper
1 ½ to 2 cups broth (vegetable, beef or chicken)
- Add everything into the slow cooker; stir to combine, cover and set to high. Cook on high for 2 to 3 hours or low for 4 to 6 — until lentils are soft. Check and add more liquid and adjust seasonings as needed.
- Serve warm on a bun — I served in on Parmesan & Thyme Focaccia (recipe to be added soon) with a slice of Cheddar cheese.
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