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  • Tim Sinnaeve

Lentil Sloppy Joes

This is a great lentil sloppy joe recipe that can be used in multiple dishes. You can serve it on a bun, like a traditional sloppy joe, or use it as a topper on baked potatoes. I also use it as a main ingredient in my Shepherds Pie.

Lentil Sloppy Joes


  • 3 ⅓ cups water or low-sodium vegetable stock

  • 1 onion, chopped

  • 1 red bell pepper, chopped (optional)

  • 1 tablespoon chili powder

  • 1 ½ cups dried brown or red lentils

  • 1 15-ounce can diced fire-roasted tomatoes (blended)

  • 2 tablespoons soy sauce

  • 2 tablespoons Dijon mustard

  • 2 tablespoons brown sugar

  • 1 teaspoon rice vinegar

  • 1 teaspoon vegetarian Worcestershire sauce

  • salt to taste


1. Place 1 cup of the water or stock in a large pot.

2. Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes.

3. Add the chili powder and mix it well. Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally.

4. Serve on whole-wheat buns, or freshly baked bread, with the trimmings of your choice.


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