One Pot Red Lentil Sloppy Joes
This post may contain affiliate links.
A plant-based twist on a summer classic, these red lentil sloppy joes pack in just as much flavor (and protein) as the original – but without all the funky extras.
For many, Sloppy Joes are a summertime tradition that evokes fond memories of their youth. The first time I had one was at summer camp, but at the time I didn’t know they were called “sloppy joes”. It was just the sandwich they served on Mystery Meat Mondays.
In the dining hall, the counselors would keep us guessing about what was actually in the tangy meat slurry sandwich. With smiles on their faces, they offered up a variety of endangered animals as possibilities: pandas, bald eagles, rhinoceroses. But even for a summer camp in Connecticut, we knew it was doubtful they had a budget for black market meat like that. In the end, referencing a Simpson episode, we concluded it was most likely a blend of circus animals. Some real genuine grade F meat.
Looking back, I have a lot of questions. About my childhood, that summer camp, and more to the point, this sandwich: the Sloppy Joe. Yes, it was delicious, but my initial perception of it was framed by suspicion and apprehension – like it was some Sweeny Todd concoction. As an adult, I later learned Sloppy Joe’s are made with regular ground beef – which, in today’s highly processed meat industry, is probably the real mystery meat.
So when Megan suggested we make red lentil sloppy joes, I felt it was a good chance to reshape my perception of the dish. Building a recipe from scratch that you’ve only ever had from a can or were served at some ghoulish summer camp, can be a surprisingly productive experience.
This recipe bypasses a lot of the mystery in exchange for whole foods and readily available spices. Red lentils, yellow onion, Anaheim pepper, and garlic comprise the hearty base of the dish. The flavors are then amplified with tomato paste, apple cider vinegar, maple syrup, mustard, chili powder, and vegan Worcestershire sauce. All of which are pretty clear and easy to understand. Except, of course, for the Worcestershire (wooster-shire) sauce. But we’ll leave its mysterious origins for another day.
When simmered down, all of these ingredients blend together to make a hearty mix that tastes absolutely delicious between two hamburger buns. Enjoying it at a campsite was great, but knowing with certainty it didn’t contain a single kangaroo or silverback gorilla was even better.
So whether you want a more transparent and honest connection with your sloppy joes, or just want something easy and delicious to make around the campfire, give this red lentil version a try the next time you go camping.
Ingredient Notes
‣ There are a handful of vegan Worcestershire sauces on the market. Our local store carries this one. They even have a gluten-free version! If you’re not vegan/vegetarian, you can use regular Worcestershire sauce instead.
‣ If your grocery store doesn’t carry Anaheim peppers, you can sub with green bell pepper.
‣ If you’re in the PNW, see if you can find Dave’s Killer Bread “Million Dollar Buns”. They are organic & whole-grain while still being so soft and fluffy, and they’re pretty high in protein, too. (#notsponsored)
Red Lentil Sloppy Joes
Ingredients
Equipment
Instructions
- In a medium pot, heat the oil over medium heat and add the chopped onions and Anaheim pepper. Saute until soft and the onions just begin to turn golden, 3-4 minutes. Add tomato paste and saute for a minute, then add the garlic and cook 1 minute.
- Add the red lentils and 1 ½ cup water to the pot. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes, stirring occasionally, until the lentils are pretty tender but not falling apart.
- Add mustard, maple syrup, apple cider vinegar, Worcestershire, chili powder, and salt. Stir to combine. Simmer until the sauce thickens a bit, 3-5 minutes more.
- Serve on toasted buns with whatever toppings and sides you love!
This looks absolutely delicious. Vegan too! Plus letil has so much nutrients. Can’t wait to try it.
I copied this red lentil sloppy joe recipe a few years back, and I really enjoyed it. Then, when my grandson, who is now 3, started eating solid foods, I made again. He absolutely gobbled it down. Now when I ask what he’d like me to make, he says, “red lentil sloppy joes,” and his pronunciation is pretty perfect.
I had tried finding your blog with no success- even searching on the recipe name- but then I found a screenshot in an old photo and found my way back. I’m thrilled and look forward to trying other recipes.
This was awesome! I made it ahead of a camping trip, because I wanted to try it before being out with something new. I really like how it tastes. It was easy to make. I used low sodium vegetable broth, half the chili powder and left out the Anaheim pepper. I am going to have to add this to my regular meals at home. Thanks for you recipe.
We’re so happy you enjoyed this, Tracy! Good call on trying it out before your trip, and your changes sound perfect for those that might like a little less heat. Thanks for your input!
Cheers,
Megan
Excited about this one too. Already had red lentils ready to go camping but this makes for a fun alternative to curred lentils + rice, my usual. Yes! Thank you. Betsy- Durham NC
We made this and it was fabulous. Brought whole grain buns in our stash. Even was able to offer it to some people that arrived in the dark to set up camp near us and were hungry. I would not make this ahead unless you want to. It is super easy and fast to make at the campsite, and to spice up to your preference level. For more traditional sloppy joe types, or in a pinch, these delicious fresh sauce ingredients can be substituted with “barbecue sauce”.
These were amazing! Instead of water I used broth ( made it with Better Than Bouillon No Beef – Base). Even my husband, who typically doesn’t love the meatless meals I concoct , seemed to really enjoy this 🙂 Thanks!
I get all three flavors of Better Than Bouillon bases at Costco. They are low-sodium – about 360 mg per teaspoon, and I usually only add abou 1 tsp. To 4 cups of water. It’s the best and so much more economical than buying broths in boxes or cans.
I am not vegan, vegetarian or super health conscious, I just wanted a different recipe where I could use super cheap bulk lentils. I think my family was getting tired of Indian meals and soups. This is so simple and amazing! Not to mention super quick, finished them 5 min quicker and were already super tender, which was great because my preschooler was already asking for food when I began getting the ingredients out. I have bookmarked and starred this for a regular recipe and big family gatherings in the summer. Big hug to the creator!
Thank you so much! We’re so glad to hear you (and your family) liked it! Red lentils are amazing, but we’ve found that depending on which brand we pick up the cook time can definitely vary.
I’ve made a habit of buying random bags of lentils and beans at the local Indian grocery store, then trying to find a recipe to use them in. So glad I found this one! I used a mix of 5 lentils, and I also added grated carrot and diced tomatoes when I added the garlic, to fit in more veggies. It turned out delicious and I’ll definitely be making it again!
Loved this recipe! Made a few alterations because of food sensitivities and it still turned out great!