Lentil Sloppy Joes

Posted by admin | Blog,Recipes | Thursday 10 February 2011 10:04 am

I am forever trying to find new ways to use beans and lentils in our diet. As you know we are vegetarians, but we do not eat any of the mass produced vegetarian products – instead we eat a plant based diet including lots of fruits, vegetables, legumes, lentils, grains, nuts and seeds.  So experimenting with beans and lentils to keep some variety and different tastes in our diet is a weekly occurrence.

Last week I did some work with lentils, trying to create something which would be tasty in a variety of ways…and oh it is so yummy. We enjoyed these lentils as lentil sloppy Joes, we enjoyed them served over rice and we enjoyed them stuffed in an acorn squash.  Gotta love a recipe that creates three different meals!  I have not tried freezing these yet, but am pretty sure it would be just fine and make for a quick meal on a crazy night.

Lentil Sloppy Joes
1 tbsp coconut oil
1 onion, chopped
2 cloves of garlic, finely chopped
2 cups green lentils, cooked (can also use canned lentils)
2 cups tomato sauce
2 tbsp tamari
2 tbsp miso
1 tbsp maple syrup or honey
2 tsp grainy mustard
1 tsp paprika
½ tsp turmeric

Heat coconut oil in a skillet over medium heat; add onion and sauté until softened.  Add garlic and sauté for 2 to 3 minutes.  Add remaining ingredients, increase heat and bring sauce to a bubble. Reduce heat and simmer until thickened, approximately 15 minutes.

Serve as you like. We served it on homemade gluten free buns with sweet potato wedges and roasted broccoli – YUM!

And as I mentioned the leftovers were wonderful served over rice for dinner the next night and then a few nights later stuffed in an acorn squash.

What’s your favourite way to use lentils?


  1. [...] have a few quick and easy meals we often go to when we are in a bit of rush and need a quick meal…lentil sloppy joes, lentil soup, salads with hummus and crackers, tempeh and vegan mac ‘n cheese, to name a few. [...]

    Pingback by » How Do You Do It? — May 23, 2011 @ 10:31 pm

  2. I made these for dinner tonight Kim! Soooo yummy. I used coconut aminos and omitted the miso (I’m having some soy issues). I whizzed a little bit for the kids and served it on pasta. They gobbled it up.

    Comment by Maggie — May 24, 2011 @ 6:06 pm

  3. Yay, so glad to hear you enjoy them…and great idea to blend it up for the kids. It definitely is a favourite in our home.

    Comment by admin — May 24, 2011 @ 9:30 pm

  4. [...] second recipe I tried was Kim’s Lentil Sloppy Joes. These were also really easy to make, and so tasty. I made a few changes (I’ve been having [...]

    Pingback by Fabulous Finds: Your Green Baby — May 28, 2011 @ 2:52 pm

  5. [...] of She Let Them Eat Cake fame adopted Kim of Your Green Baby, making a Chickpea Stew and Lentil Sloppy Joes. (The chickpea stew in particular is calling me, not to mention such vibrant [...]

    Pingback by Adopt a Gluten-Free Blogger: The Round Up « ♥ Z's Cup of Tea — June 15, 2011 @ 5:44 pm

  6. [...] [...]

    Pingback by Recipe for Healthy Gluten-Free Diet: The Soy Dilemma — February 12, 2012 @ 9:02 am

  7. Hi Kim,

    Not sure if you are still checking this site but thought I’d give it a try. For this recipe do I need to cook 2 cups of lentils, or use 2 cups of cooked lentils.

    Thank you,

    Comment by Shamima — February 8, 2013 @ 10:19 pm

  8. Hi Shamima, use two cups of cooked lentils :) Enjoy!

    Comment by admin — February 8, 2013 @ 10:44 pm

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