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Lentil Sloppy Joes

When I experimented with making more vegetarian-friendly recipes, this was one of my biggest hits—we still eat it weekly! My preschooler will always eat every bite of these tangy lentil joes. —Christina Rock, Covington, Washington
  • Total Time
    Prep: 30 min. Cook: 35 min.
  • Makes
    14 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 medium sweet red pepper, chopped
  • 1 medium carrot, shredded
  • 6 garlic cloves, minced
  • 2-1/2 cups reduced-sodium vegetable broth
  • 1 cup dried red lentils, rinsed
  • 5 plum tomatoes, chopped
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 2 tablespoons yellow mustard
  • 4-1/2 teaspoons cider vinegar
  • 2 teaspoons vegan Worcestershire sauce
  • 2 teaspoons honey or maple syrup
  • 1-1/2 teaspoons tomato paste
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 14 whole wheat hamburger buns, split and toasted

Directions

  • In a large skillet, heat oil over medium-high heat. Add onion, peppers and carrot; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer.
  • Add broth and lentils; bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, about 15 minutes, stirring occasionally. Stir in chopped tomatoes, tomato sauce, chili powder, mustard, vinegar, Worcestershire sauce, honey, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 10 minutes. Serve on buns.
Nutrition Facts
1 sandwich: 215 calories, 5g fat (1g saturated fat), 0 cholesterol, 438mg sodium, 38g carbohydrate (8g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

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