One of the meals Scot misses from our "former eating days" is Sloppy Joes. I miss them, too -- especially since I had such a great recipe for them. Since we're not doing red meat anymore, I decided it was time to come up with a version of Sloppy Joes that I loved just as much as the sweet and thick meaty version.
So I took Mama Peas' Sloppy Josephine recipe and meshed it with my favorite Sloppy Joe recipe and came up with this! I served it with some Black Bean Quinoa Salad and a regular green salad. It was just what I was looking for. Score! We have also served this on top of baked sweet potatoes -- delish!
Lentil Sloppy Joes
Makes 8 "Joes"
Active Time: 10 Minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serving suggestions: A hearty green salad, sweet potato wedges, a quinoa salad.
What you'll need:
- 1 cup dry lentils + 2 1/2 cups water
- 1 TBLS olive oil
- ½ cup diced onion OR 1 1/2 tsp onion powder
- 2 tsp minced garlic OR 1/4 tsp garlic powder
- 1 TBLS chili powder
- 2 tsp oregano
- 14-16 oz tomato sauce
- 1/4 cup tomato paste
- 2 TBLS apple cider vinegar
- 1/2 cup old fashioned oats
- 1/4 cup BBQ sauce
- 2 TBLS brown sugar
- 8 whole wheat buns or sweet potato halves!
- pickles for garnish (optional)
What you'll do:
- Cook the lentils with the water until tender.
- Heat oil in a pot. Once hot, saute onion until tender, about 7 minutes. Add garlic, and continue sauteing about 2 minutes. Turn off heat and add remaining ingredients.
- Once the lentils are done, add them to the pot and mix well.
- Toast the buns and top with the sloppy joe mixture.
Time tip: Make lentils ahead of time.Use the dry ingredients and skip the sauteing steps.
if doubling: (something great to do since this freezes so well) take a large can of your favorite pasta sauce (24oz) and use that along with a whole 6ox can of tomato paste.