Easy Lentil Sloppy Joes
These easy Lentil Sloppy Joes have all the delicious flavour of the original, but with a lighter, plant based twist. The lentils soak up the tangy sauce while giving them a meat-like texture that’s so good it makes you forget there isn’t any meat involved!
There’s just something about a Sloppy Joe that feels like my childhood. Messy, saucy, a little sweet and a little tangy. I used to think nothing could beat the classic ground beef version on a freshly toasted bun. That is until I discovered how good they are made with lentils!
We find ourselves eating more meatless meals these days, as lentils and beans are inexpensive, but also high and fibre and protein. This Easy Bean and Lentil Stew is a favourite in the cool weather. In the warmer months this Cilantro Lime Veggie Protein Wrap made with quinoa is made on repeat!
Why You’ll Love These Lentil Sloppy Joes
- Budget friendly – lentils are inexpensive and go a long way.
- Nutritious and filling – packed with fibre and protein.
- Easy Meal Prep – make a double batch and have some for lunch the next day.
Ingredients You Will Need
- green or brown lentils
- olive oil
- onion
- flour
- chili sauce
- yellow prepared mustard
- dill pickle juice
- hot water
- salt and pepper
How To Make Them
Be sure to see the full printable recipe card below!
Rinse and drain lentils. Transfer to a saucepan and add 4 cups of water. Cover, bring to boil then reduce heat and simmer for about 20 minutes, until tender, remove from heat and drain.
Heat oil over medium heat, add onions and cook for 4 to 5 minutes, until lightly golden and soft. Add chili sauce, flour, mustard, salt and pepper and dill pickle juice and cook for 2 or 3 minutes.
Stir in lentils to coat with chili sauce mixture. Add hot water, stir and simmer for about 20 minutes to thicken.
Serving Ideas
Serve on freshly toasted rolls. Top with Cole slaw or dill pickles for an extra yumminess! Add a simple salad on the side. This is also delicious spooned over mashed potatoes, served in a pita pocket, or with a side of crispy Dijon potatoes.
Tips
- add diced green or red bell pepper for a little extra veg
- make a day or two ahead and store in the refrigerator in an air tight container; reheat in a sauce pan before serving
- toast the buns before serving
- you can use canned cooked lentils instead of dry (you will need 2 to 2 1/2 cups cooked lentils
These vegan sloppy Joe’s are hearty enough for the cooler seasons, but delicious anytime you are craving some plant-based comfort food! They’re easy enough to make on a week night, yet taste even better as left overs the next day!
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Lentil Sloppy Joes
Equipment
- 1 frying pan
- 1 sauce pan
Ingredients
- 1 cup dry green or brown lentils 2 to 2 ½ cups cooked
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon all purpose flour
- ¾ cup chili sauce
- 1 ½ tablespoons yellow mustard
- 2 tablespoons dill pickle juice
- salt and pepper to taste about ½ tsp salt and ¼ tsp ground pepper
- ¾ cup hot water
- Kaiser or Hamburger buns
Instructions
- Prepare lentils; rinse and drain, transfer to sauce pan and cover with 4 cups water. Bring to boil, cover, reduce heat and simmer for 18-20 minutes.
- In a large, deep frying pan or stock pot, heat olive oil over medium heat. Add onions and cook for 3 to 4 minutes until softened and lightly browned. Add chili sauce, flour, mustard, dill pickle juice salt and pepper; stir and cook for 2 to 3 minutes over low heat. Add cooked lentils; stir to coat with sauce and add hot water. Simmer uncovered over low heat for about 20 minutes, stirring occasionally, until mixture is thickened to your liking.
- Serve over toasted rolls.
