Servings: 6 Total time: 4 hrs 10 min
Ingredients
1 1/2 cups green or brown lentils
2 Tbsps avocado or olive oil
1 medium onion, finely chopped
2 garlic cloves, finely minced
1 bell pepper, finely chopped
1 can tomato sauce (15 oz), low sodium
1/2 cup unsweetened ketchup
2 Tbsp maple syrup
1/2 tsp dry mustard
1 Tbsp chili powder
2 Tbsp apple cider vinegar
4 cups (32 oz) vegetable broth, low sodium
6 whole grain buns
Toppings (optional): avocado slices, onion slices, arugula
Directions
Rinse and drain the lentils.
Select “Sauté” on the slow cooker and add oil. If you don't have this setting, add ingredients in #3 and #4 to the bottom of a 4 to 6-quart slow cooker.
Once hot, add the onion, garlic, and bell pepper and sauté for 5 minutes.
Add the lentils, tomato sauce, ketchup, syrup, mustard, chili powder, vinegar, and broth. Stir to combine.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
Serve sloppy joe filling on whole grain buns with slices of avocado, onions, and arugula.
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Gluten-free: Use gluten-free buns.
Recipe adapted from yummymummykitchen.com.
