Lentil Sloppy Joes

A meatless take on the American sandwich, with tender lentils in a sweet-tangy tomato sauce. Make it for a fast weeknight dinner.

Instructions

1. 1

   In a medium saucepan over medium-high heat, combine the lentils and vegetable broth and bring to a boil. Reduce to low, cover, and simmer for 20-25 minutes, until the lentils are tender but still holding their shape; drain any excess liquid if needed.

2. 2

   Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5-6 minutes, stirring occasionally, until softened and the onion is translucent at the edges.

3. 3

   Add the garlic and cook over medium heat for 30 seconds to 1 minute, stirring, until fragrant and no longer raw-smelling.

4. 4

   Stir in the tomato sauce, tomato paste, maple syrup, apple cider vinegar, mustard, smoked paprika, chili powder, salt, and black pepper. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring, until the tomato paste is fully dissolved.

5. 5

   Add the cooked lentils to the skillet and stir well to coat. Simmer uncovered over medium-low heat for 8-10 minutes, stirring occasionally, until the mixture is thick, saucy, and holds together on a spoon.

6. 6

   Toast the buns if desired. Spoon the hot lentil mixture onto the buns and serve right away while the filling is glossy and the buns are still soft at the center.

Tips for the Best Lentil Sloppy Joes

• Use brown or green lentils, not red lentils; red lentils break down too much and give the filling a pasty texture.
• If the filling seems loose, simmer it uncovered for a few extra minutes. If it gets too thick, add a splash of vegetable broth or water.
• A green bell pepper gives the most classic Sloppy Joe flavor, but red bell pepper works if you want a sweeter filling.
• Toast the buns lightly so they do not go soggy too quickly, but avoid over-toasting; the sandwich should still compress easily when eaten.
• You can cook the lentils up to 2 days ahead and refrigerate them, which cuts the dinner prep down significantly.

Storage and Reheating

Store the filling separately from the buns in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat or in the microwave, adding a splash of water if it has thickened. The filling can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

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