Lip smacking finger licking good Sloppy Joes!
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
30minutes 20minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
30minutes 20minutes
Kickin’ Tomato Sauce
  • 1/2cup Crushed Pineapples, in juice not syrup
  • 6oz Tomato Paste, Unsalted
  • 1/2cup Water
  • 4large Medjool Date, pitted and halved(Medjools should be at least 1/2 the length of pointer finger – if not, add 2 more)
  • 2Tbsp Apple Cider Vinegar
  • 2Tbsp Dijon Mustard
  • 1tsp Ground Ginger
  • 2tsp Onion Powder, unsalted
  • 2tsp Garlic Powder, unsalted
  • 2tsp Chili Powder, Unsalted
  • 1tsp Smoked Paprika
  • 1/2 tsp Chipotle Pepper
  • 2tsp Liquid Smoke, Hickory
Sloppy Joe
  • 1large Yellow Onion, Chopped(about 1 1/2 cup)
  • 1small Red Bell Pepper, chopped(about 1/2 cup)
  • 1cup White Button Mushrooms, chopped
  • 1cup Brown Lentils, uncooked
  • 1/2cup Red Lentils, uncooked
  • 1/2cup Red Quinoa(white, or tri-color will work too)
  • 115oz Canned Petite Diced Tomatoes, Unsalted
  • 1 3/4cup Water(if cooking on the stove top increase water to 3 cups)
  • 1batch Kickin’ Tomato Sauce(above)
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!

Recipy by Get2dRoot Health and Wellness