Tag Archive | lentils

Lentil Sloppy Joes

I found a  great new cookbook from the library called The Vegetarian SlowCooker.  

I tried this new recipe and my whole family ate it. My hubby gave it a score of 7. Which is pretty good for a vegetarian dish.  Because it was so healthy and easy  I would give it at least an 8.5!  I served it with a Thai Coleslaw.

Lentil Sloppy Joes (With my adaptations. I also doubled this and had enough leftovers for lunch the next day!)

1 T butter

1 onion, finely chopped

4 celery stalks, diced

4 garlic cloves, minced

1/2 tsp oregano

1/2 tsp salt

1/2 c organic ketchup

1/4 c water (more if adding uncooked lentils)

1 T balsamic vinegar

1 T sucanat or brown sugar

1 T Dijon mustard

2 c cooked brown or green lentils, drained and rinsed (I soaked my lentils for a couple of hours then put about 3 cups of the soaked lentils right into the crockpot.)

In a skillet, heat the butter over medium heat. Add onion and celery and cook, stirring, until softened, about 5 min.  Add garlic, oregano, salt to taste and cook for 1 min.  Stir in ketchup, water, vinegar, sugar, and mustard. Transfer to slow cooker. Add lentils and stir well.

Cover and cook on low for 6 hours or high for 3 hours until hot and bubbly. Add hot pepper sauce if you want. I didn’t. Serve over homemade buns!

Thai Coleslaw

This is from another cookbook I found at the library.  The Native Foods Restaurant Cookbook.  I haven’t been as impressed with this one but have only tried 3 recipes from it. This dressing scored big with me. Again with my adaptations.

1/2 a head of cabbage shredded small

2 carrots shredded

1/4 tsp sea salt

3/4 c Sesame Orange Vinaigrette(below)

I think it would be yummy to add mango, peanuts, fresh pineapple or roasted sesame seeds. I didn’t as I was in a hurry and my kitchen was a mess with my husband trying to install a dishwasher, that’s another story.

Sesame Orange Vinaigrette

1/2 c orange juice (freshly squeezed yum)

1/4 c rice vinegar

1/4 c maple syrup

2 T grated ginger(don’t skip this)

3/4 c olive oil

1/4 c toasted sesame oil (I just realized I skipped this and it was still yummy)

1 T sea salt

1/4 tsp pepper

Mix all together and pour over salad!



Moroccan Stew

I found this recipe and even though it was a hot summer day, tried it. I love, love it! The leftovers are even good.  Definitely a keeper! Makes a large pot full. My family of 5 ate it and had enough for 2 more meals.

Make Ahead Moroccan Stew

(I didn’t make this ahead and it went together quick and easy. I didn’t add the turmeric because I didn’t have any.)


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1 tablespoon butter
  • 1 sweet onion, chopped
  • 2 cups finely shredded kale
  • 4 (14 ounce) cans organic vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon honey
  • 4 large carrots, chopped
  • 2 sweet potatoes, peeled and diced
  • 3 large potatoes, peeled and diced
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/2 cup chopped dried apricots
  • 1 cup dried lentils, rinsed
  • 1 teaspoon ground black pepper, to taste
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)


  1. Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
  2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
  3. Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
  4. Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.


  • Make Ahead Tip:
  • If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.