Description
This easy lentil sloppy joes recipe is hearty, satisfying, slightly sweet, tangy, smoky, and loaded with flavor. You truly don't feel like you're missing the meat! Slow-cooked sweet onions take these lentil sloppy joes to the next level, with all the nostalgic flavor of the classic!
Ingredients
Units
Scale
- 3 tablespoons avocado oil
- 1 large sweet onion, finely diced
- 1 teaspoon fine salt, plus more to taste
- 2 tablespoons tomato paste
- 5 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 green bell pepper, finely diced
- 2 tablespoons organic ketchup
- 1 teaspoon yellow or Dijon mustard
- 1 tablespoon pure maple syrup
- 1 1/2 cups cooked brown lentils
- Optional: 1/4 cup organic strained tomatoes, plus more as needed
- For serving: toasted buns, sliced pickles, or cabbage slaw (or serve over baked sweet potato, quinoa, or brown rice)
Instructions
- If starting with dry lentils, cook them separately on the stovetop or in a rice cooker until very tender (slightly softer than you would want for a lentil salad, but still with some texture). Alternatively, use drained and rinsed canned brown lentils.
- Heat the avocado oil in a 10.5-inch skillet over medium to medium-low heat. Add the sweet onion and salt. Sauté for approximately 20 minutes, stirring occasionally, until deeply caramelized and golden.
- Add the tomato paste, garlic, smoked paprika, chili powder, garlic powder, and onion powder. Stir well and cook for 5 minutes, until the tomato paste has darkened slightly and the mixture is fragrant.
- Add the green bell pepper. Cook for about 10 minutes, stirring regularly, until completely softened (not crunchy) and incorporated into the aromatic mixture.
- Stir in the ketchup, mustard, and maple syrup.
- Add the cooked lentils and sauté for 2-3 minutes more, until warmed through and thoroughly combined. The filling should be thick and spoonable and hold together well on a bun.
- Taste and add more salt if desired. For a saucier consistency, stir in ¼ cup strained tomatoes and increase as needed.
- Serve warm on toasted buns with sliced pickles or cabbage slaw.
Notes
Storage: Refrigerate in an airtight container for approximately 4 days. Reheat gently in a skillet, adding a splash of water or strained tomatoes if needed.
- Prep Time: 5
- Cook Time: 40
- Category: Main Dish
- Method: Stovetop
- Cuisine: American