Lentil Sloppy Joes (Stove or Slow Cooker)

5 from 32 votes

Lentil Sloppy Joes (Stove or Slow Cooker)

Lentil sloppy joes let you enjoy a low-budget, plant-based version of a childhood classic – With hearty, protein-dense lentils in a sweet, savory, smoky tomato-based sauce piled onto a fluffy bun for a comforting, satisfying, meat-free meal!

Prep Time10

Cook Time1

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: - 6

Calories: 474kcal

Author: Toni Okamoto

Equipment

Ingredients

1 cup green lentils, rinsed
3 cups water
2 vegetable bouillon cubes
3 teaspoons of chili powder, divided
3 teaspoons of paprika, divided
1 teaspoon of smoked paprika (optional)
3 teaspoons of cumin, divided
2 teaspoons of Italian seasoning, divided
Salt and pepper, to taste
1 yellow onion, chopped
1 celery rib, chopped
1 carrot, chopped
1 red or green bell pepper, chopped
5 garlic cloves, minced
Salt and black pepper to taste
3 tablespoons of neutral oil
1 (15-ounce) can tomato sauce
2 tablespoons of vegan-friendly Worcestershire sauce
2 tablespoons of ketchup
1 tablespoon of mustard
½ cup of chopped parsley
Burger buns

Instructions

Over medium high heat, add the lentils to a small pot. Add the water, boullion cubes, 1 teaspoon of chili powder, 1 teaspoon of paprika, ½ teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of Italian seasoning, a pinch of salt and pepper to taste. Mix well, bring to boil, cover, and lower the heat to a simmer. Cook covered for 30 to 35 minutes.
While the lentils cook, add the onion, celery, carrot, bell pepper, and garlic to a food processor. Pulse until finely chopped but not mushed. If you don’t have a food processor, you can finely chop everything by hand.
Heat the oil in a large pot with a lid over medium high heat. Add the onion mixture and cook until fragrant. Add the tomato sauce, Worcestershire sauce, ketchup, and mustard. Mix well and bring to boil, lower the heat and add the cooked lentils together with any excess liquid.
Mix well, cover, and cook on a low simmer for 30 minutes. Stir every 10 minutes to prevent burning. During this time, the mixture will thicken up and the lentils will continue to cook and break down.
Uncover and cook for another 30 minutes if the mixture is still too runny. To test if the mixture is ready, push the mixture to the sides of the pot, make a well in the middle. If the mixture quickly starts to close the well, it is not ready. If the mixture does not move and the well stays the same size, the mixture is ready.
Add the chopped parsley and serve on the burger buns.

Notes

For quick prep: Some grocery stores sell pre-prepared mirepoix mixture. Alternatively, use a food processor to blitz the veggies.

Season to taste: Taste the mixture when it’s almost ready and adjust any of the spices/seasonings to your liking.

To avoid soggy lentil sloppy joes: Toast the dinner rolls.

For a quicker version: Though the flavors won’t be as ‘deep,’ make a quicker lentil sloppy joe mix by simmering the lentils just enough to cook (15-20 minutes), then discarding excess liquid before simmering with the veggies for 10-15 minutes until it thickens.

Nutrition