Lately, I’ve been experimenting with more vegetarian/vegan recipes. Since the new year I’ve been able to stick with doing 1-2 meatless dinners per week. I’m testing out various recipes, but need them to be quick and easy and done in 30 minutes. These lentil sloppy joes were a hit with the whole family, and I definitely recommend them if you’re venturing into more meatless meals. It only takes slightly longer than using turkey or ground beef.
I’ve been liking working with lentils as they are higher protein, and easy to cook. You could use any type of lentil you like, but for these I used the green lentils as they hold up better and don’t go mushy like the orange lentils. Brown lentils should work well too!
I served the sloppy joes with whole grain buns, and topped with onion and pickles. Plus some caesar salad on the side, with the Best Ever Light Caesar Dressing. A really great meal, and it will definitely be a regular in our meatless Monday rotation!
- 1 cup dry lentils, added to 2 cups water
- 1 cup onion, finely chopped
- ½ cup green pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp mustard
- ¼ cup ketchup
- 1 - 14 oz can no-salt added tomato sauce
- 1 tsp chili powder
- 1 Tbsp BBQ sauce
- 1-2 packets of stevia, or sweetener to taste (optional)
- First, cook the lentils. Boil 2 cups of water (or veggie broth) and add the 1 cup dry lentils and turn down to a simmer (with the lid on). Cook until all the water is absorbed and the lentils are softened (about 15 minutes).
- In a large skillet, mist it with oil or cooking spray. Add the onions, green pepper and saute. Add in the garlic and saute until the onions are translucent and the green peppers are softened.
- Add in the mustard, ketchup, tomato sauce, chili powder, BBQ sauce and stevia (if using).
- Add in the lentils and simmer together for about 5-6 minutes. Adjust seasoning if needed with salt/pepper.
- Serve with whole grain hamburger buns.