Ingredients

The following ingredients have 6 Servings
  • 1 C (215g) French Lentils (*see note)
  • 4 C (815g) Water
  • 1 tsp Sea Salt (divided)
  • 1 Tbs Coconut or Olive Oil (unrefined, virgin)
  • 2 C (245g) Yellow Onion (diced (about 1 medium onion))
  • 2 C (230g) Green Bell Pepper (diced (about 1 large pepper))
  • 2 Large Cloves of Garlic (minced)
  • 2 1/2 Tbs Chili Powder
  • 1 1/2 tsp Smoky Paprika
  • 3 Tbs Tomato Paste
  • 1 1/2 C (426g) Tomato Sauce ((1 Can))
  • 1 Tbs Pickle Juice (or other pickling brine like olive)
  • 2 tsp Vegan Worcestershire
  • 3 Tbs Yellow Mustard
  • 2-3 Tbs Maple Syrup (or more to taste)
  • Hamburger Buns
  • Pickles, Tabasco, quick pickled onions, jalapeños, extra mustard, coleslaw.

Instruction

  • In a small sauce pot, add the lentils, water and 1/8 tsp salt. Bring to a boil, then turn down to low. Cook for about 20-22 minutes, or until tender. Drain the lentils. Set aside. 
  • While the lentils are cooking, add the oil to a large saute pan and heat until shimmering. Add the onion and cook on low with 1/8 tsp salt for 20 minutes, stirring occasionally. Add the bell pepper during the last 7-8 minutes of cooking the onions and soften, stirring occasionally. 
  • To the onion/pepper mixture add the garlic, chili powder, paprika and 3/4 tsp salt continuing to cook on low. Stir to coat the veggies. Add the tomato paste, sauce, pickle juice, Worcestershire, mustard and maple syrup. Stir to incorporate. Add the cooked lentils and stir again cooking on low for 5-10 minutes to warm through and to thicken a bit.  Serve with warmed buns and condiments.
  • Store the sloppy joes in a lidded container for up to three days or freeze for up to two weeks.