Here in Michigan, when the spring and summer months hit, I hate being inside. The warm weather doesn’t last very long here, so when it does come, I want to be outside enjoying the sun. The downside to this is that my time in the kitchen takes a hit, which is why I love slow cookers. I’ve praised the benefits of the slow cooker before, and I’m telling you, if you don’t have one, you need one. Sloppy Joes are a great summertime meal, they’re quick, easy, you can easily double the recipe and have leftovers for a midweek dinner. Here’s my spin on the traditional sloppy joe I’ve used lentils as the protein source, so this a great vegetarian meal, and if you want to make this recipe vegan, go ahead and leave out the Worcestershire sauce and steak sauce, and just put in 1 Tbsp. of soy sauce.
- 1 cup lentils
- ½ cup diced yellow onion
- ¼ tsp. Kosher salt
- 2 cloves of garlic, minced
- 2 ½ cups low sodium vegetable stock
- ¼ cup molasses
- ½ cup ketchup
- 2 Tbsp. brown sugar
- 1 Tbsp. steak sauce
- 1 Tbsp. prepared yellow mustard
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. apple cider vinegar
- Combine the lentils, onion, garlic and vegetable stock in a slow cooker. Cover and place on high for 4-5 hours, stirring occasionally.
- Add remaining ingredients, cover and cook for 1 hour more.
- Serve bbq lentils on a hamburger bun or wrap with your favorite toppings such as, shredded cheese, pickles, tomato, sliced onion, coleslaw
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