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Brown Lentil Sloppy Joes
Andre Lewis

Brown Lentil Sloppy Joes

Lentils take the sweet-tangy sloppy joe sauce without pretending to be ground beef. They should stay separate enough to pile on a bun, so use brown lentils and stop before they split. A splash of vinegar at the end cuts through the ketchup-heavy base.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups dried brown lentils rinsed
  • 1 large yellow onion finely diced
  • 1 green bell pepper finely diced
  • 3 garlic cloves minced
  • 4 cups low-sodium vegetable broth
  • 1 can 15 oz tomato sauce
  • 1/2 cup ketchup
  • 2 tbsp packed brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tbsp apple cider vinegar
  • 8 hamburger buns

Method
 

  1. Add the lentils, onion, bell pepper, garlic, broth, tomato sauce, ketchup, brown sugar, Worcestershire, mustard, paprika and salt to a 6-quart slow cooker.
  2. Stir until the ketchup and mustard disappear into the broth.
  3. Cover and cook on low until the lentils are tender but mostly intact, 6 to 6 1/2 hours.
  4. Uncover, stir in the vinegar and switch the cooker to high.
  5. Cook until the mixture mounds on a spoon instead of running, 10 to 15 minutes.
  6. Toast the buns and spoon the lentil filling onto the bottom halves just before serving.