Lentil 'Sloppy Joes'


Recipe Intro From gardenfreshfoodie

This post is sponsored by Muir Glen and TheFeedfeed.

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 6-8

Recipe Card

For the Lentils


  • 5-6 cups water
  • 2 cups brown lentils
  • 1/2 cup red lentils
  • 2 bay leaves
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 2 cups chopped red onion
  • 1 cup small diced celery
  • 1 cup small diced bell pepper
  • 4 tablespoons freshly minced ginger
  • 4 tablespoons minced garlic
  • 2 (14.5 ounce) cans Muir Glen Stewed Tomatoes
  • 1/4 cup soy sauce, or tamari
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons rice wine vinegar
  • 1-2 tablespoons date paste, or maple syrup
  • 2-3 teaspoons sabal oelek, or asian garlic sauce
  • Black pepper, freshly cracked, to taste
  • Parsley, for serving

To Make the Lentils


  • Step 1

    Place water, lentils, bay leaves, salt, garlic powder, onion powder and cayenne in a stock pot. Bring to boil, reduce heat to low and simmer until cooked (not mushy), about 10-15 minutes. If lentils taste done, and water remains, strain extra water.

  • Step 2

    Sauté onion and celery in hot pan with a little water to prevent sticking, until softened, about 5 minutes. Add in pepper, ginger and garlic and sauté for a few more minutes. Add in lentils, tomatoes, soy sauce, lime juice, vinegar, and spices. Sauté until cooked through, about 5 minutes. Top with some fresh parsley.

  • Step 3

    Serve atop salad, rice, as a lettuce wrap (use bib lettuce), or on slider rolls.