BBQ Veggie Joes

"A meatless version of an old classic."
 
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photo by gailanng photo by gailanng
photo by gailanng
Ready In:
12hrs 30mins
Ingredients:
12
Yields:
10 sandwiches
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ingredients

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directions

  • Add lentils and water to a saucepan; bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce, and lentils w/ water into a 4-quart slow-cooker.
  • Cover and cook on LOW for 8-10-12 hours or until vegetables are tender.
  • Just before serving, add vinegar and salt/pepper to taste.
  • Fill pita pocket with a lettuce leaf and 1/2 cup lentil mixture.

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Reviews

  1. I made this in my small crock this past weekend and have been eating it for lunches each day. It's very tasty. I used a couple of additional spices (1/2 tsp each of dry mustard and chili powder and 1/4 tsp of paprika) in the sauce, to match a barbecue sauce recipe I've used for ribs. I forgot to add the vinegar at the end, however, but I haven't missed it so far. I'll try to remember next time.
     
  2. This was excellent I thought!! I did not stuff it into a pita pocket, I put it over rice and served it with a tortilla. I also used my food processor to cut the veggies pretty small. Made a terrific meal with "planed overs" in the freezer for later. Thanks again NurseDi
     
  3. And there you have it. New and Improved Lentils.
     
  4. Sloppy sandwiches are popular at my house. This one went over well. I served on buns. Liked the chunky texture and thought the seasoning was just right.
     
  5. Really great recipe! I liked these more than I expected and love having a new tasty way to use lentils. used One Eye's suggestion of adding 1/2 tsp each of dry mustard and chili powder and 1/4 tsp of paprika, plus a bay leaf and needed to add some additional water. The only thing I'll do different next time would be to chop the carrots smaller. They took forever to get soft for some reason. I served these on lightly toasted, buttered sourdough bread.Yummmm.... I'm looking forward to freezing a batch to have on hand for a quick, tasty meal.Thanks for sharing this keeper recipe.
     
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Tweaks

  1. I used a couple of additional spices (1/2 tsp each of dry mustard and chili powder and 1/4 tsp of paprika) in the sauce, to match a barbecue sauce recipe I've used for ribs.
     

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