Lentils are the not-so-secret ingredient behind this vegetarian recipe from Ambitious Kitchen. With only 10 minutes of prep time, you’ll add the ingredients to your slow cooker and come home to a satisfying weeknight dinner full of fiber and protein.

Ingredients

  • 1 1/4 cups (300 ml) uncooked green lentils, rinsed and drained
  • 1 white onion, finely diced
  • 1 red pepper, finely diced
  • 1 carrot, thinly sliced (optional)
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons (22.5 ml) chili powder
  • 1 teaspoon (5 ml) cumin
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1/4 teaspoon (1.25 ml) cayenne pepper
  • 1 15-ounce (435 grams) can tomato sauce
  • 1 15-ounce (435 grams) can diced tomatoes
  • 1 1/2 cups (360 ml) water, plus more if necessary
  • 2 tablespoons (30 ml) organic ketchup
  • 1 teaspoon (5 ml) yellow mustard
  • 1 teaspoon (5 ml) gluten-free soy sauce
  • 1 spaghetti squash, washed
  • Salt and pepper, to taste

Directions

In a large slow cooker, combine  all ingredients except spaghetti squash. Stir.

Cut the washed spaghetti squash in half around the middle and scoop out the seeds. Place the squash halves cut-side down in the slow cooker right on top of the lentils. Cover and cook on high for 4 hours or until squash is tender and lentils are cooked completely. If the lentils seem dry, stir in additional water until it reaches a nice, thick consistency.

Remove spaghetti squash and shred inside with a fork. Divide among bowls and add lentil sloppy joe topping. Sprinkle with cheese, if desired.

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Serves: 4 |  Serving Size: 1/4 recipe

Per serving: Calories: 184; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 309mg; Carbohydrate: 43g; Dietary Fiber: 15g; Sugar: 11g; Protein: 15g

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