Food and Nutrition

Accessibility


| Share

Slow Cooker Sloppy Lentils

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

Ingredients

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)

Directions

  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.

 

Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.