Hello from beautiful Napa Valley! I spent the better part of the weekend in the Culinary Institute of America with the united states Dry Pea & Lentil Council learning about pulses, cooking within their gorgeous kitchen areas, and getting some serious skills in gluten free of charge/grain free baking!

Before we enter the recipe, you might be curious about the word ‘pulses’. Basically, pulses are dried out peas, lentils, coffee beans and chickpeas and can be eaten a number of various ways. (Remember these dark bean brownies ? SO EXCELLENT and you also can’t even taste the coffee beans!)

This past weekend I learned that pulses can certainly help in weight and belly fat loss, heart disease prevention, and reduce your risk for several types of cancer. If you beloved this article therefore you would like to get more info regarding stuffed zucchini boats kindly visit the website. Amazing, right? I’m also an enormous fan from the nutrition pulses can enhance your diet with. Each portion of pulses can contain as much as 10g of plant-based protein, plenty of dietary fiber, folate, iron and potassium.

If you’re thinking about learning more, you can take the pulse pledge (which is committing to feeding on a portion of pulses each week) by visiting !

This specific recipe was created because of my insane love for sloppy joes! I understand it noises strange, however the flavor of the sauce is definitely full of convenience for me personally. It reminds me of my childhood and everytime I eat sloppy joes I’m convinced that I have to create a SJ meals truck. Other people?

Needless to say, in true Ambitious Kitchen fashion I’m all about going for a traditional recipe then adding a creative twist, and making it as healthful (but nonetheless as delicious) as possible! This week’s problem: Develop a vegetarian sloppy joe recipe with lentils rather than beef and work with a homemade sauce from scratch (NO MANWICH)!

Mission accomplished.

The lentils with this recipe add such a great meat-like texture, and so are simply perfect served on spaghetti squash with just a little extra sauce. I recognize most people most likely think of sloppy joes on buns, but I’ve been having a significant crush on seasonal squash lately and couldn’t resist throwing it all in the slow cooker together.

Remarkably, you wouldn’t believe how filling, cheap and easy this meal is. The 15g of plant-based proteins and fiber help with keeping you complete and satisfied as the slow cooker makes prepping this meal less than ten minutes! I recommend this formula to get a weeknight- it makes great leftovers for lunchtime the next day too!

Happy eating! xo.

Prep time:

10 mins

Cook period:

4 hours

Total period:


1 white onion, finely diced

1 reddish colored pepper, finely diced

1 carrot, thinly sliced (carrot is optional)

3 cloves garlic, minced

1 teaspoon cumin

1 1/2 cups drinking water, plus more if necessary

2 tablespoons organic ketchup

1 spaghetti squash, washed


In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine.

Slice the washed spaghetti squash in half around the center and scoop out the seed products. 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 certainly tender and lentils are cooked completely. When the lentils seem dry at all, just stir in a few drinking water until it reaches a nice dense, consistency.

Remove spaghetti squash and shred inside having a fork. Separate among bowls and add lentil sloppy joe topping. Sprinkle with cheese, if desired. Serves 4-6 depending on how hungry you are. Nourishment information provided is dependant on recipe consistently divided between 4 people.

What to do unless you have a slow cooker: I’d assume you could simply cook the lentils in the stove top within the sauce rather than on a slow cooker. Saute vegetables with a small amount of olive oil, then add in the rest of the ingredients, bring to a boil, cover, reduce heat to medium and simmer until lentils are tender – about 35-45 moments. Uncover and cook longer if even more liquid needs to be absorbed.

To cook spaghetti squash: Slice in half, scoop out seed products, and put on a large baking sheet lined with parchment paper. Bake at 375 levels F for 45 mins to at least one 1 hour.

Recipe by: Monique Volz // Picture taking by: Sarah Fennel

Sarah Broma Bakery

That is my kind of meal!! LOVE!

I was lucky enough to get visited CIA in Napa double, still can’t believe it. What a really amazing experience, not to mention beautiful area. So fun and like this recipe! I’m such an enormous enthusiast of lentils and peas!

Mine needed a lot more than 4 (. 5) hours, but I had another meal prearranged for my slow cooker therefore i had to move the procedure out to the stove. The lentils weren’t as performed as I like, and it had been more soupy than sloppy (even though I drained my tomatoes and only did a cup and a half of water, did not add even more). I finished up nuking the spaghetti squash for five extra minutes (it was just a little one as well) and put all of those other contents from the crock container in a stock container to simmer uncovered for 25 minutes to thicken factors up. Also, I was raised on Manwich, so I added a couple packets of stevia for a little of that aged familiar sweetness.

It’s a very tasty recipe, but I believe the next time I’ll skip the slow cooker method and do everything stove top/oven.

For whatever reason, reviewing this on my phone isn’t letting me give it any less than 5 celebrities, though I tried to provide it 4.