Lentil Sloppy Joes

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2 min read
Summary

They’re called Sloppy Joes for a reason — they’re sloppy, delicious, and fun to eat! This super-nourishing version of a traditional Sloppy Joe is packed with fiber from the lentils, immune-supporting compounds from the onion and garlic, and a huge amount of healing phytonutrients from the spices. Make friends and family happy by serving these at a spring or summer barbeque — they also make great little slider appetizers!

Yields2 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

lentil sloppy joe sandwich

Ingredients

 1 cup lentils (brown or green, rinsed well)
 2 cups water
 2 tbsp vegetable broth (no salt added, preferably homemade)
 1 medium onion (yellow, chopped)
 3 cloves garlic (minced)
 1 medium organic red bell pepper (chopped)
 ½ tsp ground turmeric
 ¼ tsp salt (optional)
 ¼ tsp pepper (optional)
 1 can tomato sauce (15-ounce, BPA-free)
 2 tbsp pure maple syrup (optional)
 2 tbsp worcestershire sauce (vegan)
 1 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 tbsp apple cider vinegar
 2 tsp chipotle chili powder (or regular chili powder)
 1 tbsp ground cumin
 ½ tsp onion powder
 1 tsp smoked paprika
For Serving
 ¼ cup red cabbage (sliced)
 ¼ cup carrots (shredded)
 ¼ cup kale (shredded)
 2 whole grain bun (optional)

Directions

1

To a small saucepan, add water and/or vegetable broth and rinsed lentils and heat over medium-high heat.

2

Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 20 minutes, or until tender. Drain off any excess liquid and set aside.

3

In the meantime, heat a large pan over medium heat. Once hot, add vegetable broth, onion, garlic, and bell pepper.

4

Sautè for 4–5 minutes, stirring frequently, or until the peppers and onions are tender. Add the turmeric, salt and pepper. Stir to combine.

5

Next add tomato sauce, maple syrup, vegan worcestershire sauce, tamari, apple cider vinegar, chili powder, cumin, onion powder, and paprika.

6

Stir to combine.

7

Add the cooked lentils to the saute pan, and stir to combine. Continue cooking the mixture over medium-low heat until thick, stirring occasionally — about 5–10 minutes.

8

Taste and adjust flavor as needed.

9

Serve the lentils on toasted whole grain buns with cabbage, carrots and kale or go bunless and serve alongside a kale salad!

Chef's Notes

Substitutions
I personally think chipotle chili powder makes this dish extra delicious, but if you don’t like spice you can use regular chili powder. Don’t be afraid to use a little more, maybe 1 tablespoon instead of 2 teaspoons since regular chili powder isn’t as potent as chipotle chili powder.

Go bunless
Top a baked squash boat with the lentil mixture.

Add the lentil mixture to a bed of quinoa.

Enjoy alongside a kale salad.

Enjoy on a bed of spaghetti squash.

Sugar-free
Omit the maple.

Ingredients

 1 cup lentils (brown or green, rinsed well)
 2 cups water
 2 tbsp vegetable broth (no salt added, preferably homemade)
 1 medium onion (yellow, chopped)
 3 cloves garlic (minced)
 1 medium organic red bell pepper (chopped)
 ½ tsp ground turmeric
 ¼ tsp salt (optional)
 ¼ tsp pepper (optional)
 1 can tomato sauce (15-ounce, BPA-free)
 2 tbsp pure maple syrup (optional)
 2 tbsp worcestershire sauce (vegan)
 1 tbsp organic tamari (reduced sodium, or coconut aminos)
 1 tbsp apple cider vinegar
 2 tsp chipotle chili powder (or regular chili powder)
 1 tbsp ground cumin
 ½ tsp onion powder
 1 tsp smoked paprika
For Serving
 ¼ cup red cabbage (sliced)
 ¼ cup carrots (shredded)
 ¼ cup kale (shredded)
 2 whole grain bun (optional)

Directions

1

To a small saucepan, add water and/or vegetable broth and rinsed lentils and heat over medium-high heat.

2

Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 20 minutes, or until tender. Drain off any excess liquid and set aside.

3

In the meantime, heat a large pan over medium heat. Once hot, add vegetable broth, onion, garlic, and bell pepper.

4

Sautè for 4–5 minutes, stirring frequently, or until the peppers and onions are tender. Add the turmeric, salt and pepper. Stir to combine.

5

Next add tomato sauce, maple syrup, vegan worcestershire sauce, tamari, apple cider vinegar, chili powder, cumin, onion powder, and paprika.

6

Stir to combine.

7

Add the cooked lentils to the saute pan, and stir to combine. Continue cooking the mixture over medium-low heat until thick, stirring occasionally — about 5–10 minutes.

8

Taste and adjust flavor as needed.

9

Serve the lentils on toasted whole grain buns with cabbage, carrots and kale or go bunless and serve alongside a kale salad!

Notes

Lentil Sloppy Joes