Lentil Sloppy Joes

Total Time:
1 hr 10 min
10 min
1 hr

6 servings

  • 2 tablespoons vegetable oil
  • 1/2 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1/2 bell pepper (red or green), finely chopped
  • 1/2 cup ketchup
  • 1 clove garlic, finely chopped
  • 1/2 cup dried brown lentils, picked over and rinsed
  • 1/4 teaspoon dried oregano
  • Kosher salt and freshly ground pepper
  • 8 ounces ground beef
  • 1 tablespoon Worcestershire sauce
  • 6 whole-wheat hamburger buns, toasted
  • 6 slices cheddar cheese
  • Sliced pickles and/or pickled jalapeno peppers, for topping (optional)
  • Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.

  • Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.

  • Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.

  • Photograph by Lisa Shin

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