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.