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Slow Cooker Lentil Sloppy Joes

Servings: 6 Total time: 4 hrs 10 min


  • 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


  1. Rinse and drain the lentils.

  2. 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.

  3. Once hot, add the onion, garlic, and bell pepper and sauté for 5 minutes.

  4. Add the lentils, tomato sauce, ketchup, syrup, mustard, chili powder, vinegar, and broth. Stir to combine.

  5. Cover and cook on high for 3-4 hours or low for 6-8 hours.

  6. Serve sloppy joe filling on whole grain buns with slices of avocado, onions, and arugula.

  • Leftovers: Refrigerate in an airtight container for up to three days.

  • Gluten-free: Use gluten-free buns.

  • Recipe adapted from

Slow Cooker Lentil Sloppy Joes
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