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Slow Cooker Lentil Sloppy Joes

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)
  1. 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. 
  2. 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)
  1. 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. 
  2. 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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