Description
Lentil Sloppy Joes are sweet, smokey, savory and topped with a cooling creamy slaw. Veggie packed and can be easily thrown together with ingredients from the pantry. They’re sloppy, filling and so delicious!
Ingredients
1 c. dried black lentils, rinsed
2 c. low sodium vegetable broth
1 Tbsp. EVOO
1 medium yellow onion, chopped
8 oz. cremini mushrooms, diced
1 large red bell pepper, diced
3 cloves garlic, minced
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. freshly ground pepper
Pinch of sea salt
1 Tbsp. balsamic vinegar
1 Tbsp. worcestershire sauce
2 tsp. molasses
1 tsp. dijon mustard
1 (14 oz.) can crushed fire roasted tomatoes
Cabbage Slaw:
1/4 c. greek yogurt
2 Tbsp. apple cider vinegar
2 Tbsp. dill, chopped
1 tsp. maple syrup
Pinch of sea salt
3 c. red cabbage, finely shredded
Remaining Ingredients:
Whole grain buns or good seeded bread, toasted
Sprouts for topping, optional
Instructions
To cook lentils, add lentils and vegetable broth to a small saucepan. Bring to a boil over medium-high heat and reduce to a simmer. Simmer uncovered for about 20 -30 minutes, or until lentils are tender.
While the lentils are cooking, heat EVOO over medium heat and cook the unions until they begin to caramelize, about 15 minutes. Add the mushrooms, red bell pepper and garlic; cook for about 5 minutes. Add the cumin, chili powder, paprika, pepper and salt; stir to coat and cook for about one minute. Stir in the balsamic vinegar, worcestershire, molasses, dijon mustard and tomatoes. Add in the cooked lentils. Stir until incorporated and continue cooking for another 5 minutes.
To make the cabbage slaw, in a medium bowl whisk together the greek yogurt through the salt. Add in the shredded cabbage and toss to coat.
To serve, spoon the lentil mixture over the toasted buns. Top with the cabbage slaw and sprouts if using. Enjoy!
Keywords: Sloppy Joe, Lentil, Vegetarian, Sandwich, Slaw, Vegetarian Sloppy Joes, Lentil Sloppy Joes, Vegetarian Dinner