Recipe

Lentil Sloppy Joes

Everyone loves a good Sloppy Joe! This hearty vegetarian version was created by Joy Fit Club member Jen Moore. Jen says lentils have the perfect texture for a meatless version of this classic comfort food supper…and I agree!

Everyone loves a good Sloppy Joe! This hearty vegetarian version was created by Joy Fit Club member Jen Moore. Jen says lentils have the perfect texture for a meatless version of this classic comfort food supper…and I agree!

  • Prep time
  • Total Time
This recipe makes 4 Servings
Ingredients:
  • 1 cup green lentils
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 teaspoons oregano
  • 1/2 teaspoon Kosher salt
  • 1 eight-ounce can no-salt-added tomato sauce
  • 1/4 cup tomato paste
  • 3 tablespoons maple syrup
  • 1 tablespoon yellow mustard
  • Four 100% whole-wheat rolls, toasted (optional)
Preparation:

Combine the lentils and 4 cups water in a large saucepan. Cover the pan and bring the water to a boil. Reduce the heat to low and simmer for about 25 minutes, until the lentils are tender. Drain and set aside.

Heat the olive oil in a medium pot over medium-high heat. Add the onion and pepper and sauté until softened, about 7 minutes. Add the garlic and sauté for 1 minute. Add the cooked lentils, chili powder, oregano and salt. Add the tomato sauce and tomato paste and mix well. Reduce the heat to low and simmer for 10 minutes.

Add the maple syrup and mustard and heat through. Turn off the heat and let the lentil mixture sit for about 10 minutes, allowing the flavors can meld (or go ahead and eat immediately if you can’t wait!). Spoon the mixture over toasted buns if desired.

Serving size: 1 cup lentil mixture with 1 bun

Preparation:

Combine the lentils and 4 cups water in a large saucepan. Cover the pan and bring the water to a boil. Reduce the heat to low and simmer for about 25 minutes, until the lentils are tender. Drain and set aside.

Heat the olive oil in a medium pot over medium-high heat. Add the onion and pepper and sauté until softened, about 7 minutes. Add the garlic and sauté for 1 minute. Add the cooked lentils, chili powder, oregano and salt. Add the tomato sauce and tomato paste and mix well. Reduce the heat to low and simmer for 10 minutes.

Add the maple syrup and mustard and heat through. Turn off the heat and let the lentil mixture sit for about 10 minutes, allowing the flavors can meld (or go ahead and eat immediately if you can’t wait!). Spoon the mixture over toasted buns if desired.

Serving size: 1 cup lentil mixture with 1 bun