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+ servings

Lentil Sloppy Joes


  • 1 cup brown (or green) lentils, soaked for a few hours (or overnight) and rinsed
  • 2-3 cups Boston Lager or dark ale beer (if you're not using beer, water or vegetable broth are great options)
  • 2 Tbsp olive oil
  • 1 cup white or yellow onion, chopped
  • 1 green (or red bell) pepper chopped (~ 1 cup)
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • ½ tsp smoked paprika
  • 1 tsp mustard powder
  • 1 (15 oz) can crushed fire-roasted tomatoes
  • ¼ cup tomato paste
  • 1 Tbsp maple syrup (or brown sugar)
  • 1 Tbsp apple cider vinegar
  • ¼ to ½ tsp sea salt (adjust according to taste; how much is needed will also depend on the tomatoes and tomato paste you use)
  • ¼ tsp black pepper or to taste
  • ½ cup vegetable broth + more as needed
  • 6 sprouted grain buns (gluten-free if you’re avoiding gluten)

  • Toppings of Choice
  • Tabasco sauce sriracha, pickles, onions, sauerkraut, coleslaw, avocado slices, etc


  • Place lentils in a large pot, and cover with beer (enough so that there's at least a full inch or two of water above the lentils). Bring to a boil and reduce to a simmer.
  • Cook for 15 to 20 minutes, or until the lentils are chewable, but still have some firmness to them. Drain them and set aside.
  • Heat olive oil in a large pot over medium heat.
  • Add the onion and pepper, and cook for 5 to 8 minutes, or until the onion is soft and clear, stirring frequently.
  • Add the garlic, chili, paprika, and mustard, and continue cooking for another minute or two, until the garlic is quite fragrant.
  • Add the lentils, fire-roasted tomatoes, tomato paste, brown sugar or maple syrup, apple cider vinegar, salt, and pepper.
  • Bring the mix to a simmer, adding more broth as needed. Simmer until the mixture has thickened to your liking, about 15 to 20 minutes
  • Remove mixture from heat and allow to cool for a few minutes.
  • Divide sloppy joes onto the buns and top with toppings of choice, including some Tabasco or sriracha for heat, if desired. Serve