Lentil Sloppy Joes
Easy, filling, and inexpensive, these veggie Lentil Sloppy Joes make a quick meal that keeps you full for hours and reheats well for lunch the next day.
When I was a kid, my family ate a lot of sloppy joes for dinner. Of course, the traditional version called for ground beef, but these veggie sloppy joes are every bit as good and SO MUCH healthier.
We love veggie sloppy Joes because they’re…
- Super filling
- Loaded with veggies
- Wholesome
- Smokey
- Packed with nutrients
- Can even be made in a crockpot
- Simply delicious!
What kind of lentils to use
There are a number of different types of lentils, and each is a little different. You will want to use green or brown lentils for this sloppy joe recipe because they have a nice firm meaty texture.
Other varieties like red lentils are best for stews because they break down more and get creamy which helps thicken the soup or stew up. They also cook much faster than other lentil variations.
How to make lentil sloppy joes
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Begin by dicing up the veggies which include onion, celery, and red bell pepper. Other bell pepper varieties such as green and yellow can also be used if preferred.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
In a medium stockpot, saute the diced vegetables in about 5 tablespoons of the veggie broth or water for approximately 5 minutes. You want them to get slightly tender but don’t overcook them at this point. They will continue cooking with the lentils shortly.
While the veggies are cooking, rinse the lentils under warm water. Lentils are pretty small, so you’ll need something that has smaller holes such as a rice washing bowl so they won’t fall through.
Add all of the ingredients–lentils, bulgur, fire-roasted tomatoes, veggie broth (or water), and spices— to your stockpot and increase the heat to medium-high and bring to a boil.
In addition to the protein-packed lentils, this recipe also uses bulgur.
What is bulgur?
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. (Follow package directions).
I like to make a big batch of it and store in the freezer to use in recipes like tacos, stews, chili beans, etc. because bulgur adds a ground beef texture and soaks up flavors of the dish you’re preparing.
Once boiling, turn the heat down to low and cook uncovered for approximately 30 minutes, stirring occasionally. The lentils should be cooked until tender but still keep their shape.
Serve on a whole grain (or gluten-free) bun with your favorite condiments. I have a terrific homemade low-fat mayonnaise that is terrific with these. We also love to top our sloppy joes with a coleslaw that is really easy to make in minutes.
Crockpot instructions
To make this recipe in a crockpot, simply add all ingredients to a large cooker and allow to cook on low for 3-4 hours.
You can saute the veggies before adding them to the crockpot, but I completely skip sauteing the onion, celery, and bell peppers because they have plenty of time to bring out their delicious flavors in the slow cooker.
*Originally published May 2015.
What to serve with lentil sloppy joes
Sloppy joes make a great main dish and some great sides that go well with them include:
- Corn on the cob
- Coleslaw
- Red Slaw
- Potato Salad
- Baked Beans
Sloppy Joe tips and suggestions
To make this recipe gluten-free, leave out the bulgur wheat and reduce the veggie broth to 3.5 cup. Serve on a gluten-free bun.
Make sure lentils are cooked well but not overdone to become mushy.
This recipe does freeze well in a freezer-safe container
Other vegan burger recipes
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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Lentil Sloppy Joes
Ingredients
- 1 cup green or brown lentils
- 1/2 cup dry bulgur wheat optional but recommended
- 1/2 onion diced
- 1/2 stalks celery diced
- 1/2 red bell pepper diced
- 15 oz can fire-roasted tomatoes
- 4 cups veggie broth or water
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 6 oz can tomato paste
- 2 teaspoon balsamic vinegar
- 1 tablespoon Hoisin sauce optional
- 1 teaspoon salt
Instructions
- Begin by dicing up the veggies which include onion, celery, and red bell pepper. Other bell pepper varieties such as green and yellow can also be used if preferred.
- In a medium stockpot, saute the diced vegetables in about 5 tablespoons of the veggie broth for approximately 5 minutes. You want them to get slightly tender but don't overcook them at this point. They will continue cooking with the lentils shortly.
- While the veggies are cooking, rinse the lentils under warm water. Lentils are pretty small, so you'll need something that has smaller holes such as a rice washing bowl so they won't fall through.
- Add all of the ingredients--lentils, bulgur, fire-roasted tomatoes, veggie broth (or water), and spices-- to your stockpot and increase the heat to medium-high and bring to a boil.
- Once boiling, turn the heat down to low and cook uncovered for approximately 30 minutes, stirring occasionally. The lentils should be cooked until tender but still keep their shape.
- Serve on a whole grain (or gluten-free) bun with your favorite condiments. I have a terrific homemade low-fat mayonnaise that is terrific with these. We also love to top our sloppy joes with a coleslaw that is really easy to make in minutes.
Crockpot Instructions:
- To make this recipe in a crockpot, simply add all ingredients to a large cooker and allow to cook on low for 3-4 hours.
- You can saute the veggies before adding them to the crockpot, but I completely skip sauteing the onion, celery, and bell peppers because they have plenty of time to bring out their delicious flavors in the slow cooker.
Equipment
Video
Notes
Type of Lentils to Use:
There are a number of different types of lentils, and each is a little different. You will want to use green or brown lentils for this sloppy joe recipe because they have a nice firm meaty texture. Other varieties like red lentils are best for stews because they break down more and get creamy which helps thicken the soup or stew up. They also cook much faster than other lentil variations.Crockpot Instructions:
To make this recipe in a crockpot, simply add all ingredients to a large cooker and allow to cook on low for 3-4 hours. You can saute the veggies before adding them to the crockpot, but I completely skip sauteing the onion, celery, and bell peppers because they have plenty of time to bring out their delicious flavors in the slow cooker. BUNS: For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores or make your own with this recipe from This Healthy Kitchen.Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I made this for my family, adding the BBQ sauce was the best. I had tried making some along time ago but didn’t think to add the BBQ. This is so easy to put in the crockpot and I like the Hoisin Sauce too. Thank you for such an easy and quick meal.
Hi Mairby, I am so glad you like the lentil sloppy joes. They really are so easy to make, and I’ve found that even non-plant-based people enjoy them. Thanks so much for letting me know!
Do you have any more suggestions for lentils?
Someone blessed me with 3 pkg so want to find some more recipes I can use them with.
Shepherds Pie is another delicious lentil recipe. It’s great anytime and is especially popular around the holidays. Maybe give it a try, and I would love to know what you think about it. https://eatplant-based.com/lentil-shepherds-pie/
Would almond flour be a good alternative to the bulgar wheat? I am sensitive to gluten.
Hi Susanne- A great gluten-free substitute for the bulgur would be buckwheat groats. They both have a crumbly ground beef texture.
Hi Terry! I’m a little confused. You said you used red lentils, but aren’t those the ones that look like red split peas? I thought those pretty much disintegrated when they were cooked. (maybe I’m thinking of something else, but let me know!). Thanks
Hi Kathy- You are so right! That was a type-o. Thank you for catching it. I definitely use green or brown lentils in this recipe. I’ve made the correction. Much appreciated!