A versatile protein packed dish! Use it as a topping for pasta, sub for Sloppy Joe's, or even as a dip or side dish. Either way it's a meal you won't regret.
note: Green lentils remain the most firm after they are cooked, but take longer to cook. Brown can sometimes get mushy if overcooked but still retain their shape well. I have made this recipe with both and I prefer the al dente texture of the green lentils. However, the brown lentils have a milder flavor so choose which color you want based on both taste and consistency preference. Red or yellow lentils become mushy quickly so unless that is the consistency you are looking for, don't use them.
Rinse lentils and add them to the crock pot. Wash and chop onions, zucchini and carrots and add them to the crock pot (I use a small electric chopper for quick and easy chopping and to get really fine pieces). Add the rest of the ingredients to the crock pot and mix until well combined. Taste and add more salt and pepper as needed. Turn crock pot on low and cook for 6-7 hours, tasting for lentil consistency as you go. I like mine on the al dente side.
- on toasted gluten free or sprouted wheat buns with broccoli slaw (Trader Joes) and pickles as a Sloppy Joe alternative
- as a dip with breadsticks, crackers, etc.
- as a Bolognese alternative for pasta
And you can always just have them as a side dish for any meal!