Lentil Sloppy Joes are made with lentils simmered in a tangy, smoky sauce. Pile onto burger buns and serve with a side of Coleslaw Pasta Salad or Cheesy Tater Tots.
Why Lentils Work So Well
When it comes to making a meatless Sloppy Joe, lentils are a natural choice. They’re hearty, protein-packed, and hold their shape well in sauces. Brown lentils also have just the right texture to mimic ground beef without being mushy. They soak up flavors beautifully, so every bite carries the signature tangy-sweet balance you expect from a good Sloppy Joe.
Another reason I love using lentils is that they are easy on the grocery budget. A small bag of dried lentils goes a long way, and they cook relatively quickly compared to many other legumes. Once simmered and stirred into the sauce, they impart that same old-school feel that makes this dish a nostalgic favorite.
Ingredients for Lentil Sloppy Joes
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Olive Oil: For sautéing the vegetables.
- Brown Lentils: Dried brown lentils are the best choice for texture and flavor. They stay tender without becoming mushy and hold up well in the sauce, Green lentils can also be used, but they may take slightly longer to cook.
- Broth: I use vegan beef-style broth for adding depth of flavor. Vegetable broth can also be used but may require additional seasoning to achieve the same bold taste.
- Yellow Onion and Green Bell Pepper: Sauteed together, these are the base of the sauce.
- Seasonings: Garlic powder adds background savoriness, smoked paprika introduces a gentle smokiness, and ground black pepper sharpens the finish.
- Ketchup, Mustard, and Brown Sugar: The sweet and tangy combo that is the signature flavor of classic sloppy joe sandwiches. If you prefer a more savory sauce, the brown sugar can be reduced or omitted.
- Vegan Worcestershire Sauce: Adds a satisfying depth to the lentil filling that’s often associated with traditional sloppy joes. This is the one I use and recommend.
- Toasted Hamburger Buns: Recommended for serving.
Can I Use Canned Lentils?
Yes, you can, but it’s not recommended. They save time, but are softer than dried lentils and can break down more in the sauce, so the texture won’t be as hearty. If you still prefer to use canned lentils, you will need about 2 cups, rinsed and drained.
How to Make Lentil Sloppy Joes
STEP ONE: Cook the Lentils. Place lentils and broth in a medium saucepan. Bring to a boil then reduce the heat to Low. Cover and simmer for 20 minutes, or until tender but not mushy. Drain any remaining liquid. (Skip this step if using canned lentils.)
STEP TWO: Sauté Vegetables. Set a medium skillet over medium heat and add olive oil. When the oil is hot, add onion and bell pepper. Cook 3 minutes, stirring frequently, until softened.
STEP THREE: Combine Ingredients. Stir in cooked lentils, ketchup, mustard, brown sugar, garlic powder, smoked paprika, Worcestershire sauce, and black pepper.
STEP FOUR: Simmer. Reduce heat to low and cook, uncovered, for 10 minutes, stirring occasionally, until heated through.
STEP FIVE: Serve. Adjust seasoning to taste, then spoon the mixture onto toasted burger buns. Serve warm.
Can I Make Lentil Sloppy Joes Ahead?
Yes, the filling can be made a day ahead and reheated on the stove. Add a splash of broth or water if it thickens too much overnight.
Storage and Reheating
Store leftover lentil sloppy Joe filling in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen.
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Lentil Sloppy Joes Recipe
Ingredients
- 1 tablespoon olive oil
- 3/4 cup dried brown lentils
- 2 1/4 cups beef-style broth or vegetable broth
- 1/4 cup yellow onion chopped
- 1/4 cup green bell pepper chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 3/4 cup ketchup
- 1 tablespoon light brown sugar
- 1/2 teaspoon smoked paprika
- 1 teaspoon vegan Worcestershire sauce
- Ground black pepper to taste
- Hamburger buns toasted, for serving
Instructions
- Place lentils and broth in a medium saucepan. Bring to a boil then reduce the heat to Low. Cover and simmer for 20 minutes, or until tender but not mushy. Drain any remaining liquid. (Skip this step if using canned lentils.)
- Set a medium skillet over medium heat and add olive oil. When the oil is hot, add onion and bell pepper. Cook 3 minutes, stirring frequently, until softened.
- Stir in cooked lentils, ketchup, mustard, brown sugar, garlic powder, smoked paprika, Worcestershire sauce, and black pepper.
- Reduce heat to low and cook uncovered for 10 minutes, stirring occasionally, until heated through.
- Adjust seasoning to taste, then spoon the mixture onto toasted burger buns. Serve warm.
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