close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Cook Time:
  • Makes 4-6

This is a quick and easy meal that also reheats well for lunch the next day or two. Serve this stuffed into a whole-grain bun and eat with your hands, or ladle it over the buns (open-face style) and eat with a fork. I usually serve steamed kale with this dish and fresh corn, when in season.

From drmcdougall.com

Close-up shot of a lentil sloppy joe with filling spilling out of bun

Ingredients

  • 3 ⅓ cups water or low-sodium vegetable stock
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon chili powder
  • 1 ½ cups dried brown lentils
  • 1 15-ounce can diced fire roasted tomatoes
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon vegetarian Worcestershire sauce
  • salt to taste

Instructions

  1. Place 1 cup of the water or stock in a large pot.
  2. Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes.
  3. Add the chili powder and mix in well. Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally.
  4. Serve on whole-wheat buns, or fresh baked bread, with the trimmings of your choice.
tags:

Comments (8)

(5 from 6 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Momma Bear1 month ago
Reply
Do you want to report this comment as inappropriate?

Oops, replied to the wrong person about the IP! That was for Donna.

Emily, if you use red lentils, the cooking time will be much shorter and it won’t be as “meaty.”

Momma Bear1 month ago
Reply
Do you want to report this comment as inappropriate?

Emily Thiesen, I think you could make it in the IP. Just get the time for the lentils from another source. That’s how I plan to make it!

Allyson2 months ago
Reply
Do you want to report this comment as inappropriate?

Yummmm!!! This is a very tasty recipe! I will definitely make this again! I didn’t have any vegetarian Worcestershire sauce so I added some smoked paprika and cumin instead!!! The brown sugar does make it a little sweeter, so just adjust to your likeness.

Emily Thiesen2 months ago
Reply
Do you want to report this comment as inappropriate?

Could I use red lentils instead of brown? Thanks!

Donna2 months ago
Reply
Do you want to report this comment as inappropriate?

Can you make this in the instapot?

Nancy Olenic3 months ago
Reply
Do you want to report this comment as inappropriate?

This is one of our favorites and it’s quick and easy to make. I try to make it the day before because I find this even tastier when the flavors have had a chance to blend longer.
Since I can’t have gluten and we try to avoid refined flours, I serve this over garlic mashed potatoes mixed with cauliflower.
This recipe also freezes very well.

Breanna4 months ago
Reply
Do you want to report this comment as inappropriate?

Our 4 year old loves it! The recipe is straight forward to make with not a lot of prep. It’s quick enough for a week night with a little planning ahead to get it started. It’s one we all enjoy!

Cindi M.8 months ago
Reply
Do you want to report this comment as inappropriate?

Really good Sloppy Joe’s! It’s a fork and knife kind of sandwich that we ended up eating open-faced. The recipe says it makes 4 sandwiches, which I agree if it’s for 4 adults. I’d it’s 2 adults and some kids you might be able to make 5-6 sandwiches. Nice and filling!

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

Close-up shot of a lentil sloppy joe with filling spilling out of bun see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap