Lentil Sloppy Joes

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These Lentil Sloppy Joes are the ultimate “looks messy but tastes incredible” kind of dinner. They’re hearty, saucy, packed with plant protein, and come together in one pot. This recipe hits all the nostalgic sloppy joe flavor notes you grew up with — only vegetarian (and honestly? even better).

Prep Time5

Cook Time15

Total Time20

Course: dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Author: Brita Britnell

Ingredients

1 tablespoon olive oil
1 small yellow onion diced
1 bell pepper finely diced (any color)
2 cloves garlic minced
1 tablespoon tomato paste
1 ½ cups cooked lentils or 1 can, drained
1 cup tomato sauce
2 tablespoons ketchup
1 tablespoon mustard yellow or Dijon
1 tablespoon soy sauce or tamari for gluten-free
1 teaspoon smoked paprika
½ teaspoon chili powder optional for a kick
Salt & pepper to taste
Burger buns or sandwich rolls
Optional toppings: vegan cheese pickled onions, sliced avocado, shredded lettuce

Instructions

Sauté veggies: In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 5–6 minutes. Stir in the garlic and cook for 1 more minute.
Add tomato paste + seasonings: Stir in the tomato paste, smoked paprika, chili powder, and a pinch of salt. Cook for 2 minutes to deepen the flavor.
Stir in lentils and sauce: Add the cooked lentils, tomato sauce, ketchup, mustard, and soy sauce. Stir well to combine. Simmer for 5–7 minutes, until thickened and heated through. Taste and adjust seasoning.
Assemble: Spoon the sloppy joe mixture onto toasted buns. Add toppings if desired (vegan cheese slices melt great here!).

Notes

Nutritional info does not include buns or any toppings.

Freezer instructions: Let the lentil filling cool completely. Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge or reheat from frozen on the stovetop with a splash of water.

Nutrition