Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Ambitious Kitchen

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Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

Prep Time 10 minutes
Cook Time 4 hours


  • 1 1/4 cups lentils, green, uncooked; rinsed and drained
  • 1 onion, white; finely diced
  • 1 bell pepper, red; finely diced
  • 1 carrot, thinly sliced; optional
  • 3 cloves garlic, minced
  • 1 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 can tomato sauce, (15 oz)
  • 1 15 oz can tomatoes, diced
  • 1 1/2 cups water, plus more if necessary
  • 2 tbsp ketchup, organic
  • 1 tsp mustard, yellow
  • 1 tsp soy sauce, gluten free
  • 1 squash, spaghetti, washed
  • salt and pepper, to taste


  • In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine. Cut the washed spaghetti squash in half around the middle and scoop out the seeds. Place the squash halves face 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 in any way, just stir in some 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. Serves 4-6 depending on how hungry you are. Nutrition information provided is based on recipe evenly divided between 4 people.