Lentil Sloppy Joes
This vegetarian take on Sloppy Joes was featured in our book Eat, Laugh, Talk: The Family Dinner Playbook. You can also make a half-meat version by replacing 2 cups of the lentils with half a pound of ground turkey or beef; or you can compromise by cooking some ground meat in a separate skillet, and letting meat-eaters add it to their sandwiches as they wish.
Ingredients
Serves 4-6
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 large red bell pepper, diced
- 2 medium carrots, shredded
- 4 cups cooked lentils (if using canned lentils, drain and rinse first)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Sandwich or burger buns, for serving
- Shredded cheese of your choice for topping, as desired (optional)
Instructions
- In a deep skillet over medium heat, saute the onion in olive oil until very soft and slightly golden brown.
- Add the bell pepper and carrots and cook, stirring frequently, until the bell pepper begins to soften.
- Add the cooked lentils and stir. Season with chili powder, cumin, salt, and pepper. Cook for 2-3 minutes, until very fragrant.
- Add ketchup, brown sugar, mustard, and vinegar to the skillet. Stir well.
- Simmer for 10 minutes, stirring occasionally. If the mixture seems try, add some water to it, a little at a time. The lentils should be saucy but not runny.
- Taste and adjust the seasonings if needed. Serve on warm buns, with shredded cheese if desired.