Wednesday, December 19, 2012

Lentil Sloppy Joes

Confession: I've never actually had a real sloppy joe. This looked like a nice healthy version and I must say I was impressed. It was very filling and had a mild flavor. It would be easily customizable with a squirt of bbq or hot sauce. I loved all the veggies that the recipe sneaked in. Since I was a very picky eater as a small child I look at this as practice for future small children...karma sucks.
Notes: after the lentils cooked it was till very watery so I siphoned off a cup of water/broth. I did not have to add the additional cup of water at the end. I also couldn't find brown lentils so I used red. Supposedly brown lentils have a more "meaty" texture. I swapped out the beef for ground turkey and used almost double the meat on account of Mr. Lawyer. 
Lentil Sloppy Joes
(from the Food Network Magazine)
2 tablespoons vegetable oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 bell pepper (red or green), finely chopped
1/2 cup ketchup
1 clove garlic, finely chopped
1/2 cup dried brown lentils, picked over and rinsed
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
8 ounces ground beef (or turkey)
1 tablespoon Worcestershire sauce
6 whole-wheat hamburger buns, toasted
6 slices cheddar cheese
Sliced pickles and/or pickled jalapeno peppers, for topping (optional)
1. Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.
2. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water (**I did not need to add the extra water**) and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.
3. Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.


  1. Good for you for voluntarily eating this stuff. I don't think I would unless someone made if for me. Had lentils with a hippie woman named Sandal Root, back in the 70's. Wasn't impressed.

    As an aside, guilt works well to get kids to try things. well, it worked for you for quite awhile. Not so much for your brothers.

    1. It was actually pretty good. Probably because it had all the other stuff mixed in, I've still never had plain lentils.

  2. I'm totally gonna try this!!!

    1. The leftovers were delicious! I ate it like a giant bowl of chili, didn't even need the roll!