1 1/4cupslentils, greenuncooked; rinsed and drained
1onionwhite; finely diced
1bell pepperred; finely diced
1carrotthinly sliced; optional
3clovesgarlicminced
1 1/2tbspchili powder
1tspcumin
1/2tsponion powder
1/4tspcayenne pepper
1cantomato sauce(15 oz)
115 oz cantomatoesdiced
1 1/2cupswaterplus more if necessary
2tbspketchuporganic
1tspmustardyellow
1tspsoy saucegluten free
1squash, spaghettiwashed
salt and pepperto taste
Instructions
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.