I’m back! I took an unintentionally long hiatus this Spring (sorry about that!), but now I am back with renewed enthusiasm just in time for Summer. Tonight, I made a really good new vegetarian lentil sloppy joes recipe that I adapted from my friend Erin’s blog, Naturally Ella. If you have never been to her blog, you definitely should! I’m excited that this Crock Pot version turned out so well on the first try!
Why lentils? Because they are packed with lean protein and dietary fiber. They also don’t require a long soaking time like some other legumes. And I’m a fan of less prep work. 🙂
Prep Time: 30 minutes
Cook Time: 8 hours, 0 minutes
- 1/2 cup green or brown lentils, rinsed
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 1/2 cups water
- 1/2 cup strained tomatoes
- 1/4 cup ketchup
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons balsamic vinegar
- 1 tablespoon molasses
- 1/2 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 15 oz can pinto beans, drained
Saute the onion, garlic, and red bell pepper in a pan on the stove until onion is translucent. Add all ingredients to Crock Pot except pinto beans and give it a stir. Cook on low for 8 hours. At hour 7, add the pinto beans. Serve on a bun and, of course, with a pickle. Bon appetit!
Review: These taste like childhood. They are delicious! Two thumbs way up and they were super easy to put together.