North American · 35 min · Easy · 4 sandwiches

Lentil Sloppy Joes

Name: Lentil Sloppy Joes
Total time: 35 min
Yield: 4 servings
Ingredients: 8.82 oz cooked brown lentils, drained; 7.05 oz mushrooms, chopped very fine; 1 onion, diced small; 1 red bell pepper, diced small; 3 garlic, minced; 14⅛ oz canned chopped tomatoes; 2 tbsp tomato paste; 3 tbsp BBQ sauce; 1 tbsp yellow mustard; 1 tbsp vegan Worcestershire sauce; 2 tbsp olive oil; 4 burger buns, split and toasted; salt, to taste; black pepper, to taste

Lentils and finely chopped mushrooms cooked down in a sweet, tangy tomato sauce until they hold together on a bun. Deliberately messy; that is the whole idea.

~400 cal per serving — Calories are approximate, per serving — a guide only.

nut-free

Plan it:

Method

1
Brown the mushrooms
⏱ 8 min
Heat the oil in a wide pan and cook the mushrooms alone over high heat until they have given up their water and started to brown. Crowd them and they stew; give them room.
2
Add the onion and pepper
⏱ 7 min
Add the onion, bell pepper and garlic and cook until soft, about six minutes. Stir in the tomato paste and let it darken for a minute.
3
Simmer it down
⏱ 12 min
Tip in the tomatoes, lentils, BBQ sauce, mustard and Worcestershire. Simmer, stirring now and then, until it is thick enough to sit on a spoon without running.
4
Season and pile on
Taste and season hard; it wants more salt than you expect. Pile onto the toasted buns and serve with something sharp on the side.

Notes

If it looks loose, keep simmering with the lid off. A watery sloppy joe soaks the bun through before it reaches the table.

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Method

Brown the mushrooms

Add the onion and pepper

Simmer it down

Season and pile on

Notes