anytime,  featured,  freezer friendly,  lentils,  vegetarian

lentil sloppy joes

I’ve made this several times for Meatless Monday, but I keep forgetting to post it here because I don’t have a picture of it. It isn’t the prettiest looking dish, so maybe it’s better that I don’t have a picture with this post. But trust me, it’s delicious! Our kids love these, and we adults do too.

lentil sloppy joes

Ingredients

  • 1 cup dried brown or green lentils, rinsed and sifted
  • 2 cups stock or water,
  • 1 15-ounce can diced fire-roasted tomatoes
  • About a half a small can of tomato paste
  • 1 onion, diced
  • 1/2 cup sweet pepper*, diced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon minced garlic
  • 2 teaspoons oregano
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Dash of cayenne pepper

Instructions

  1. Stir all ingredients together in your slow cooker or Dutch oven. In your slow cooker, cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours. On the stove, cover and cook on low for about an hour, or until lentils are soft.
  2. Serve in buns, lettuce wraps, or as a side dish. Keeps for a week or more and freezes well.

Notes

*Omit if out of season or use some from your frozen stash. Feel free to add more veggies too - carrots, celery, and dark greens finely chopped like spinach and kale are easy additions.

Adapted from A Veggie Venture.

https://www.sarabytheseason.com/2017/12/18/lentil-sloppy-joes/