Lentil Sloppy Joes

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 40 min
  • Yield: 8 servings
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1 cup green du Puy lentils

1 1/2 teaspoons kosher salt 

1 tablespoon olive oil 

1 yellow onion, diced (about 1 1/2 cups) 

1 green bell pepper, diced (about 1 cup) 

3 cloves garlic, minced 

One 4-ounce can chopped green chiles 

One 8-ounce can tomato sauce 

1/2 cup ketchup, preferably organic

1 tablespoon Dijon mustard 

1 tablespoon dark brown sugar 

1 tablespoon vegan Worcestershire sauce 

1 tablespoon chili powder

2 teaspoons apple cider vinegar 

1/2 teaspoon ground celery seed 

1/2 teaspoon freshly ground black pepper 

4 tablespoons unsalted butter, at room temperature 

8 potato hamburger buns 

Sliced avocado, for serving 

Sweet pickle chips, for serving 


  1. Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes.
  3. Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes.
  4. Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side.