Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.
Ingredients
- sweet onion: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- medium red bell pepper: 1 piece (chopped)
- olive oil: 1 Tbsp
- medium carrot: 1 piece (shredded)
- zucchini: 1 piece (shredded)
- reduced-sodium vegetable broth: 2 cups
- dry red lentils: 1 cup (drained)
- tomatoes: 2 cans (14.5 ounce cans, diced)
- chili powder: 1 Tbsp
- prepared yellow mustard: 1 Tbsp
- cider vinegar: 1 Tbsp
- maple syrup: 1 Tbsp
- tomato paste: 1 Tbsp
- vegan Worcestershire sauce: 2 tsp
- salt and ground black pepper: (to taste)
- hamburger buns: 6 piece (split)
Metric Conversion
Stages of cooking
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Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
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Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
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Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
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Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.
