These Crockpot Vegan Lentil Sloppy Joes are a no-fuss, flavor-packed dinner that’s perfect for busy days.
Just toss everything in the slow cooker and let it simmer into a saucy, tangy, protein-rich filling you can pile high onto soft buns.
It’s cozy, hearty, and a total crowd-pleaser.
I make these all year round—summertime cookouts, rainy weeknights, even meal prep Sundays.
Why I Love This Recipe
This recipe checks so many boxes for me. It’s hearty, flavorful, and it just works every time. Here’s why I keep coming back to it:
- Set it and forget it – everything goes into the crockpot
- Plant-based but super filling – lentils give it that meaty texture
- Seriously saucy – the tangy tomato sauce is bold and sweet
- Budget-friendly – pantry staples are the stars here
- Perfect for sandwiches or bowls – I use leftovers for lunch the next day!
Servings and Time
Serves: 6
Cook Time: 4 to 6 hours on high or 6 to 8 hours on low
What You’ll Need
- 1 ½ cups dried brown lentils, rinsed
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups vegetable broth
- Soft hamburger buns, for serving
Ingredient
Pro Tips
- Rinse the lentils really well—they can be dusty right out of the bag
- Fire-roasted tomatoes add a deeper flavor than regular diced
- Don’t skip the maple syrup—it balances the acid perfectly
- You can mash a bit of the mixture at the end for a thicker texture
- Toast the buns for extra flavor and to keep them from getting soggy
Tools You’ll Need
- 4 to 6 quart slow cooker
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
- Mixing spoon
- Ladle or large spoon for serving
- Small bowls for prepping spices
Substitutions and Variations
- Brown lentils → green lentils work too, but avoid red—they get mushy
- Maple syrup → try agave or brown sugar
- Yellow mustard → Dijon adds more tang if you like
- Fire-roasted tomatoes → plain diced will work, just less smoky
- Spicy version → add hot sauce or diced jalapeños
Make Ahead Tips
Chop your onions, peppers, and garlic ahead of time and store in an airtight container in the fridge for up to 3 days. You can also measure and mix all spices in a small jar ahead of time to dump in later.
Instructions
Step 1: Prep your veggies and rinse the lentils
Rinse 1 ½ cups dried brown lentils under cool water using a fine mesh strainer. Finely dice 1 small yellow onion and 1 red bell pepper. Mince 3 cloves of garlic.
Step 2: Add everything to the crockpot
Into a 4 to 6 quart slow cooker, add the rinsed lentils, 1 small diced onion, 1 diced red bell pepper, 3 cloves minced garlic, 1 (15 oz) can fire-roasted diced tomatoes, 1 (8 oz) can tomato sauce, 2 tablespoons tomato paste, 2 tablespoons maple syrup, 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon ground cumin, 1 teaspoon salt, ¼ teaspoon black pepper, and 3 cups vegetable broth. Stir well to combine.
Step 3: Cook on high for 4–6 hours or low for 6–8 hours
Cover and cook until lentils are tender and the mixture is thick and saucy. Stir halfway through if you’re around.
Step 4: Stir and taste
Once the lentils are cooked and sauce has thickened, give everything a good stir. Taste and adjust seasonings if needed—add more salt, vinegar, or maple syrup to balance flavor.
Step 5: Serve on toasted buns
Ladle the hot sloppy joe mixture onto toasted soft hamburger buns and serve immediately.
Leftovers and Storage
Store leftover filling in an airtight container in the fridge for up to 5 days. It also freezes great—just cool completely, transfer to a freezer-safe bag or container, and freeze for up to 2 months. Reheat on the stove or in the microwave with a splash of water or broth.
Why This Recipe Works (Quick Science)
Lentils are perfect for this kind of dish because they absorb flavors like a sponge. Slow cooking breaks them down just enough to get tender without turning to mush (like red lentils would). The tomato paste and sauce provide umami, and the maple syrup balances out the acid from the vinegar and mustard. Spices bloom slowly over time in the crockpot, deepening the flavor as it cooks.
Macros (Per Serving, without bun)
- Calories: 190
- Protein: 11g
- Carbs: 30g
- Fat: 2g
- Fiber: 9g
- Sugar: 6g
Common Mistakes
- Using red lentils – they get too mushy and won’t hold their shape
- Not rinsing lentils – can lead to a dusty or earthy taste
- Skipping the vinegar or maple – the balance of tangy and sweet is key
- Too little liquid – don’t reduce the broth; it thickens as it cooks
What to Serve With
- Crispy sweet potato fries
- A crunchy coleslaw
- Dill pickles
- Green salad with lemon vinaigrette
- Roasted corn on the cob
FAQ
Can I make this without a slow cooker?
Yes! You can simmer everything on the stove for 30–40 minutes until lentils are tender.
Can I use canned lentils?
Not for this version—it will be too wet. This is best with dried lentils so it thickens properly.
Can I double the recipe?
Yes, just make sure your slow cooker is big enough. Cooking time stays the same.
Is this spicy?
Nope, it’s mild. Add hot sauce or red pepper flakes if you want heat.