Forget the store-bought can of sauce! These quick and easy Homemade Lentil Sloppy Joes taste way better without the junk!
- 1 1/2 cup vegetable stock (can also use water)
- 1/2 cup dried lentils, rinsed (brown)
- 1 tablespoon coconut oil
- 1/3 cup diced, onion (used red but any will work)
- 1 red bell pepper, seeded and chopped fine
- 1 medium carrot, peeled chopped fine
- salt & pepper to taste
- 1 (15oz) can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon tamari
- 1 tablespoon natural Ketchup (look for organic, no sugar added)
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder (use Dijon mustard if you do not have)
- 1–2 tsp. cayenne pepper
6 Burger buns
Spread out lentils on a flat surface and remove any small pebbles or stones. Rinse lentils in colander.
- In a medium saucepan, heat veggie stock to boiling. Add lentils and reduce heat. Cover and simmer approximately 20 minutes, or until tender.
- While the lentils are cooking, in a medium sauté pan, heat oil on medium and sauté onion, bell pepper and carrot until tender. Season with a pinch of salt & pepper.
- Stir in the tomato sauce, brown sugar, apple cider vinegar, garlic powder, dry mustard, and cayenne pepper (optional). Stir to combine.
- Once the lentils are cooked, drain them and save a little liquid from the pot. Add lentils to the skillet with sauce and veggies. Stir to combine.
- Continue cooking the mixture over medium-low heat until completely warmed through and thick, approx 5 minutes. Add a little bit of lentil water if too thick.
- Taste and adjust flavor as needed, adding more chili powder if you want more smokiness, salt for saltiness, brown sugar for sweetness, or cayenne for heat.
- Serve on top of buns of choice or even works wonderfully on a bed of rice.
- Category: Dinner
- Cuisine: top 8 free, vegan, meatless monday