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Lentil Sloppy Joes

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A vegetarian version of the classic sloppy joe.
Course Mains & Entrees
Cuisine American
Keyword lentils, sloppy joes, vegetarian
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Servings 12 servings
Calories 335
Author Laurie McNamara



  • 1 pound brown lentils
  • cups water divided
  • 1/2 cup red bell pepper finely diced
  • 1/2 cup green bell pepper finely diced
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • cups ketchup
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup
  • 1/2 tablespoon prepared mustard
  • 1/2 tablespoon white vinegar
  • 12 whole wheat slider buns


  • 2 tablespoons light brown sugar
  • 2 tablespoons olive oil
  • 1 medium lime juiced
  • 1 jalapeno seeded and finely diced
  • 1 clove garlic minced
  • 1 small purple cabbage shredded
  • 1 small bunch cilantro chopped
  • 2 green onions sliced thin on an angle
  • 2 carrots peeled and grated
  • 1/4 teaspoon sea salt



  • Rinse and drain one pound of lentils. Place them into a large saucepan. Pour in five cups of cool water, cover and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes or until the lentils are tender. Drain and set off to the side.
  • In a medium bowl, combine the ketchup, chili powder, cumin, paprika, salt, pepper, water, maple syrup, mustard and vinegar. Whisk to combine and set aside.
  • Preheat a Dutch oven over medium heat with a tablespoon of olive oil. Once the oil is hot, sauté the peppers and onions together until soft and translucent. Next, add in the minced cloves of garlic and cook for 1 to 2 minutes.
  • Reduce the temperature to low and pour in the sauce. Stir and simmer for 10 minutes. Add the drained lentils, stir to combine and heat for 5 minutes or until warmed through.
  • Spoon the lentil sloppy joe filling on a whole wheat slider bun and top with the slaw and serve.
  • Sloppy joe filling can be kept warm in a crock pot set on low or warm setting.


  • Combine slaw ingredients in a large bowl. Refrigerate for one hour or until ready to serve.


Serving: 2sliders | Calories: 335kcal | Carbohydrates: 59g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 466mg | Potassium: 690mg | Fiber: 15g | Sugar: 17g | Vitamin A: 2894IU | Vitamin C: 48mg | Calcium: 97mg | Iron: 5mg