3-Ingredient Slow Cooker Barbecue Lentils

Serves: 8


  • 2 cups dry lentils (about 1 pound)
  • 2 cups barbecue sauce
  • 4 cups water
  • 1 package (12 ounces) vegetarian hot dogs, sliced


  1. Ideal Slow Cooker Size: 4 Quart
  2. Rinse the lentils and put them in the slow cooker.
  3. Add the barbecue sauce, water and hot dog slices and stir to combine.
  4. Cover and cook on LOW for 7 to 9 hours. If possible, check every few hours during cooking and add a little more water if the lentils seem to be getting too dry. The lentils will be soft when they are done cooking.
Cook’s Notes
Nutrition Estimates Per Serving (1 cup): 272 calories, 1.7 g fat, 0 g sat fat, 5 mg cholesterol, 809 mg sodium, 43.5 g carbs, 25 g sugars, 14.8 g fiber, 21.3 g protein, *6 Weight Watchers Points Plus and 9* SmartPointsIf you’re not a fan of vegetarian hot dogs, substitute your favorite fat free hot dogs (I like the ones from Hebrew National with 1 Points Plus)