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Slow Cooker Sloppy Lentils

Slow Cooker Sloppy Lentils
Slow Cooker Sloppy Lentils
This healthy recipe comes from NDSU Extension Service.


1 c. lentils, dry (cooked according to package directions)

1 onion

1 (14.5-oz.) can diced tomatoes, drained

1 (6-oz.) can tomato paste, unsalted

1 clove garlic

½ c. ketchup

1 tsp. mustard powder

1 Tbsp. chili powder

3 Tbsp. molasses or honey

1 Tbsp. vinegar

1 c. chicken broth (add at cooking time)


  1. To freeze: Cook lentils according to package directions. Chop vegetables. Add ingredients to a labeled freezer bag.
  2. To cook: Remove from freezer and place in refrigerator overnight to thaw. Pour contents into a slow cooker along with 1 cup water or broth. Cook on low five hours or until lentils are tender.
  3. To serve: Serve on whole-wheat buns or bread.


Makes 14 (¼-cup) servings. Each serving has 90 calories, 0.5 g fat, 4 g protein, 18 g carbohydrate, 3 g fiber and 190 mg sodium.


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