Give these vegetarian lentil sloppy joes a try and you’ll see that the true flavor lies in that sweet, tangy, and rich tomato sauce! Lentils are the perfect substitute for ground beef in this recipe and they help fill you up, just like any proper sloppy joe should.
These vegetarian lentil sloppy joes came about during my brief vegetarian stint a few years back. I was tired of eating lots of cheese and carb heavy meals (the kinds which most newbie veg-heads turn to) and I wanted to incorporate more new-to-me ingredients. I started cooking with things like sweet potatoes and lentils, neither of which I grew up eating.
This recipe was great because it used lentils in a sandwich, a departure from the many recipes that call for them in a soup or stew. Lentils also sub in perfectly for ground meat. They are filling, have a good amount of protein for a legume, and cheap! I also cook my lentils in my electric pressure cooker in large batches (see Note 1) which means it is really easy to whip this up on a weeknight. Serve it with some french fries or tater tots and you have got a fun, retro, and filling meal! Even though I now eat meat (and I even started eating ground beef again, which is big news), I still make and enjoy these vegetarian lentil sloppy joes. I even like to meal prep these so that on really busy 12 hour days I can come home, microwave the filling to heck and back, put it on a bun, and call it a day!
Why does this recipe taste so good? It’s the homemade sloppy joe sauce! You cook down finely diced onions and bell peppers until soft and fragrant, then you add minced garlic, canned diced tomatoes (juice and all!), tomato paste, molasses (you cannot leave this out!), sugar, a touch of sour through vinegar and mustard, and plenty of additional spices to round out the whole sauce. This sauce isn’t as sweet as the one out of the can but it does offer more flavor… but honestly, if you want it sweeter just add more sugar! I am not anti-sugar around these parts. I like to play up the sour and molasses notes a bit too, depending on my mood. Think of this sauce recipe as a baseline point, you may want more sweet/heat/sour/whatever.
I really hope you make this dish. It is an easy and flexible way to include more vegetarian dishes into your weeknight cooking.
Check out my other sandwich recipes:
My favorite black bean burgers
Meal prep baked egg breakfast sandwiches
Vegetarian Lentil Sloppy Joes
A tasty and simple way to prepare lentils that will appeal to both vegetarians and meat-eaters!
Ingredients
- 1 cup dry lentils, cooked according to package Note 1
- 1 tablespoon canola oil
- ½ large yellow onion, peeled and finely diced
- 1 large bell pepper, seeds and ribs removed, finely diced any color
- 2-3 large garlic coves, minced
- 1 (15 ounce) can small diced tomatoes, juices and all
- 2 tablespoons tomato paste
- 1/2 cup ketchup
- 2 tablespoons molasses
- 2 tablespoons sugar or honey
- 1 teaspoon mustard, any flavor
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon paprika
- 1 teaspoon garlic or onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon table salt add more to taste
For Serving
- 4 hamburger buns
- mayonnaise
- finely sliced lettuce or cabbage
- cheese
- pickles
- fries and/or tater tots
Instructions
-
Cook 1 cup dry lentils per package directions. Reserve the cooked lentils until the very end of cooking. See Note 1 for more information.
-
In a large saucepan, cook the oil, onion, and bell pepper on medium-high heat. You want the onions and peppers to sweat and begin to break down. This will take 4-5 minutes. Now it is time to add the garlic. Cook for another minute. Lower the heat to medium-low and add the rest of the ingredients (except the lentils). Cook for 10-15 minutes, stirring often. You should have a dark red colored sauce that is very fragrant. Taste test the sauce and add a bit more sugar, acidity, and seasonings if desired.
-
Add the cooked lentils (about 2¼ cups total) to the sauce and cook until heated through. Serve the lentil sloppy joes while still hot/warm, add your favorite toppings. Enjoy!
-
Leftovers can be stored in the fridge for up to 5 days.
Recipe Notes
Note 1: 1 cup dried lentils cooks into roughly 2 and 1/4 cups cooked lentils.
I use my Crockpot multi cooker to pressure cook my lentils. It cooks them quickly and evenly. Here is my recipe for 15 minute pressure cooker lentils. I cook lentils often and store them in the freezer for future meals, see the linked post for more information.