LENTIL SLOPPY JOES

I don’t know too many people who don’t like Sloppy Joes! Well, this plant-based version will not disappoint! These Lentil Sloppy Joes have become a family favorite – having them at least twice a week!

Full of flavor and texture these sloppy sandwiches will have you licking your finger tips.   Simple wholesome ingredients from the pantry and the spice rack makes these worth living for!

The inspired and adapted tomato sauce recipe from the Forks Over Knives Cookbook is oh so good.  The crushed pineapple and dates give the perfect sweetness without any added sugar or syrups. 

So the next time you want a little something, sloppy and tasty, whip up these tasty Joes.  Hint: Leftovers are even better!  Enjoy!

Watch “How To” Video:

Print Recipe
LENTIL SLOPPY JOES
Lip smacking finger licking good Sloppy Joes!
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Kickin' Tomato Sauce
  • 1/2 cup Crushed Pineapples, in juice not syrup
  • 6 oz Tomato Paste, Unsalted
  • 1/2 cup Water
  • 4 large Medjool Date, pitted and halved (Medjools should be at least 1/2 the length of pointer finger - if not, add 2 more)
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Dijon Mustard
  • 1 tsp Ground Ginger
  • 2 tsp Onion Powder, unsalted
  • 2 tsp Garlic Powder, unsalted
  • 2 tsp Chili Powder, Unsalted
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chipotle Pepper
  • 2 tsp Liquid Smoke, Hickory
Sloppy Joe
  • 1 large Yellow Onion, Chopped (about 1 1/2 cup)
  • 1 small Red Bell Pepper, chopped (about 1/2 cup)
  • 1 cup White Button Mushrooms, chopped
  • 1 cup Brown Lentils, uncooked
  • 1/2 cup Red Lentils, uncooked
  • 1/2 cup Red Quinoa (white, or tri-color will work too)
  • 1 15oz Canned Petite Diced Tomatoes, Unsalted
  • 1 3/4 cup Water (if cooking on the stove top increase water to 3 cups)
  • 1 batch Kickin' Tomato Sauce (above)
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
servings
Ingredients
Kickin' Tomato Sauce
  • 1/2 cup Crushed Pineapples, in juice not syrup
  • 6 oz Tomato Paste, Unsalted
  • 1/2 cup Water
  • 4 large Medjool Date, pitted and halved (Medjools should be at least 1/2 the length of pointer finger - if not, add 2 more)
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Dijon Mustard
  • 1 tsp Ground Ginger
  • 2 tsp Onion Powder, unsalted
  • 2 tsp Garlic Powder, unsalted
  • 2 tsp Chili Powder, Unsalted
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chipotle Pepper
  • 2 tsp Liquid Smoke, Hickory
Sloppy Joe
  • 1 large Yellow Onion, Chopped (about 1 1/2 cup)
  • 1 small Red Bell Pepper, chopped (about 1/2 cup)
  • 1 cup White Button Mushrooms, chopped
  • 1 cup Brown Lentils, uncooked
  • 1/2 cup Red Lentils, uncooked
  • 1/2 cup Red Quinoa (white, or tri-color will work too)
  • 1 15oz Canned Petite Diced Tomatoes, Unsalted
  • 1 3/4 cup Water (if cooking on the stove top increase water to 3 cups)
  • 1 batch Kickin' Tomato Sauce (above)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Kickin' Tomato Sauce
  1. Add all ingredients to a blender and blend until completely smooth. If the dates are hard, allow them to soak in the liquid in the blender for about 15 minutes prior to blending. Set aside.
Instant Pot Directions:
  1. Roughly chop the onions, bell pepper, and mushrooms. Add to Instant Pot (IP). Set the IP to "sautee" mode and sautee the veggies for 8 minutes. There is no need to add oil. The natural water in mushrooms should keep the veggies from sticking. If they should stick add 1 Tbsp of water.
  2. Rinse the Lentils and the Quinoa well and drain. Add to the IP. Add all of the remaining ingredients including the kickin' tomato sauce. Be sure to add tomato sauce last to the IP. This will prevent the sauce from sticking to the pot while cooking.
  3. Engage the lid. Set the IP to the "manual" mode for 15 minutes. Allow the pot to naturally release the pressure for 20 minutes after cooking. Note: It will take the IP about 10 minutes to come to pressure before the cooking mode initiates.
  4. After the 20 minutes "natural release", remove the lid. Give the lentils a thorough stir thru. Serve and Enjoy!
Stove Top Directions:
  1. Rinse and drain the Lentils and Quinoa well. Add to a medium-size saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer, cover and cook for 18-20 until the lentils are tender. Be sure that all the water cooks out and the lentils are tender.
  2. Add the chopped veggies to a non-stick pan. Drain the tomato juice from the diced tomatoes over into the saucepan with the chopped veggies. Sautee the chopped veggies on medium/high heat for about 8 minutes, until tender. No oil required. If veggies stick, add 1 tbsp of water.
  3. Add the kickin' tomato sauce to the pan with the sauteed veggies. Give a good stir thru. Add the cooked Lentils and Quinoa. Give another thorough stir thru. Serve and Enjoy!
Recipe Notes

Leftovers:  Will keep in a tightly sealed glass jar for up to 1-week in the fridge. Taste even better the next day!

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