Ingredients
Lentils and Broth
- 1 cup (215 grams) Dry French Lentils (*see note)
- 4 cups (815 grams) Water
- 1 teaspoon Sea Salt (divided)
Vegetables and Spices
- 1 tablespoon Vegetable Oil (coconut or olive oil recommended)
- 2 cups (245 grams) Yellow Onion (medium diced, about 1 medium onion)
- 2 cups (230 grams) Green Bell Pepper (medium diced, about 1 large pepper)
- 2 Large Cloves Garlic (minced)
- 2 1/2 tablespoons Chili Powder
- 1 1/2 teaspoons Smoky Paprika
Sauces and Flavorings
- 3 tablespoons Tomato Paste
- 1 1/2 cups (426 grams) Tomato Sauce (or 1 can)
- 1 tablespoon Pickle Juice (or other pickling brine like olive brine)
- 2 teaspoons Vegan Worcestershire Sauce
- 3 tablespoons Yellow Mustard
- 2-3 tablespoons Maple Syrup (or more to taste)
To Serve
- Hamburger Buns
- Pickles, Tabasco, quick pickled onions, jalapeños, extra mustard, coleslaw (optional toppings)
Instructions
- Cook the Lentils: In a small saucepan, combine the dry French lentils, water, and 1/8 teaspoon of sea salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently for 20-22 minutes or until the lentils are tender. Drain the lentils thoroughly and set them aside.
- Sauté the Onions and Peppers: While the lentils are cooking, heat the vegetable oil in a large sauté pan over medium heat until shimmering. Add the diced yellow onions and sprinkle with 1/8 teaspoon salt. Cook the onions slowly over low heat for about 20 minutes, stirring occasionally to prevent sticking. Add the diced green bell peppers during the last 7-8 minutes of cooking and continue to soften them while stirring intermittently.
- Add Seasonings and Simmer: To the softened onions and bell peppers, add the minced garlic, chili powder, smoky paprika, and the remaining 3/4 teaspoon salt. Stir well to coat the vegetables evenly and cook for a minute until fragrant. Then, stir in the tomato paste, tomato sauce, pickle juice, vegan Worcestershire sauce, yellow mustard, and maple syrup. Incorporate the cooked lentils into the mixture, stirring well. Simmer gently over low heat for another 5-10 minutes to warm through and allow the flavors to meld and the sauce to thicken slightly.
- Serve: Scoop the lentil sloppy joe mixture onto warmed hamburger buns. Garnish with your choice of pickles, Tabasco, quick pickled onions, jalapeños, extra mustard, or coleslaw for added flavor and texture.
- Storage: Store any leftovers in a lidded container in the refrigerator for up to three days, or freeze for up to two weeks for convenient future meals.
Notes
- Use French lentils for best texture—they hold their shape well and do not become mushy.
- Adjust the maple syrup to taste for desired sweetness balancing the tanginess.
- Pickle juice adds a unique tang; substitute with your favorite pickling brine if preferred.
- Ensure to rinse and drain lentils well after cooking to avoid excess moisture in the sloppy joe mixture.
- Customize the toppings to your liking to add crunch, heat, or additional flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
