Sloppy Joes have always been a comfort food for me. This 30 Minute Sloppy Joes Recipe is a keeper. It’s almost as comforting as the recipe I’ve grown to love, which is the one my Mom makes and of course, can’t be replicated. She just throws ingredients together, then tastes it, and it is magically perfect!
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My recipe is very, very similar to hers, and uses the ingredients that she does, with a few added herbs and spices. It was very easy to make, and even though the recipe ingredient list looks long, most of the ingredients are spices.
It excludes the garlic and green/red pepper that many Sloppy Joe recipes use, so the only chopping is an onion. This not only keeps the flavor simple but keeps the preparation simple, too! It really is a breeze to mix together for a quick, filling, comforting family dinner.
This is a recipe that will be added to our “recipes we made on a regular basis” file. I found the recipe at “Vegan Dad” it caught my eye because he called the recipe “kid-friendly”. I have been on the search for recipes that I can make for family dinners that are plant based. No cholesterol and no saturated fat. My goal is to find recipes that are so good that my kids won’t miss the meat. This is one of those recipes!
I was so pleased when the whole family munched away on their Red Lentil Sloppy Joes. There was not one complaint about missing the meat. I served a rare treat of tater tots along side of them, hoping to distract my girls from complaining about the lack of meat, but come to find out they were not necessary!:)
I used leftovers as a dip for a whole wheat, Triscuit- type cracker. It made a great and filling snack.
Lentils are one of my favorite foods. I make my husband and I a big pot of our favorite “French Lentil Soup” for lunch to eat throughout the week. Lentils are packed with protein, fiber, iron, magnesium and B vitamins. They are a quick cooking legume and are super easy to make!
Red Lentil Sloppy Joes
“I love this version because the red wine vinegar gives it lots of zip. Red lentils are also a great choice because they cook quickly and are pretty neutral in flavour. The trick here is to cook the lentils until they are soft enough but not too much so they go mushy.“–V e g a n D a d
– 2 tbsp oil
– 1 onion, chopped
– 1 rib celery, chopped
– 1/2 green pepper, chopped
– 1/2 tsp oregano – 1 cup red lentils, rinsed
– 1 cup ketchup
– 1 1/2 to 2 cups water (more if needed)
– 1/4 cup red wine vinegar
– 1 tbsp vegan Worcestershire sauce (optional)
– 1 tbsp brown sugar (or sweetener of choice)
– salt to taste
– freshly ground black pepper
– Tabasco sauce to taste
METHOD 1. Heat oil in a frying pan over med-hi heat. Saute onion, celery, green pepper, and oregano for 5-7 mins, until onion is translucent and pepper has softened. 2. Add lentils and mix well. Add ketchup, 1 1/2 cups water, vinegar, Worcestershire (if using), sugar, salt and pepper, and Tabasco. 3. Bring to bubbling, then reduce heat, and cover. Cook for about 30 mins, stirring regularly, adding more water if needed until lentils are cooked but still hold their shape. 4. Serve on toasted rolls, open-faced if you want.