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This sloppy and delicious Lentil Sloppy Joes Recipe uses pantry favorites, including meaty lentils and a tangy tomato sauce. Super easy to make, freezer-friendly, and ready in just 30 minutes, enjoy this meat-free favorite sandwiched between toasted buns.
Prefer the original beef-filled version? Try my easy Homemade Sloppy Joes or this cheesy pasta-filled Sloppy Joe Casserole Recipe.
About This Recipe
Sloppy joes always transport me right back to my childhood. They’re so delicious and comforting. After sharing my favorite meat-filled sloppy joe recipe with you guys last week, I realized that I should probably share this vegetarian version, too.
So what makes these lentil sloppy joes so fabulous?
- They’re made with pantry essentials, like lentils.
- Perfect for families looking to eat less meat.
- They’re protein-packed and fiber-filled.
- It’s a great base recipe. You can make your joes spicy, season with taco seasoning, mix with cheese, or add some bacon.
- Freeze leftovers for later!
- Simple substitutions to make vegan and gluten-free.
Hearty and easy, lentil sloppy joes are a perfect meal to throw together for family and friends.
Dietary Substitutions
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
To make this lentil sloppy joe recipe vegan and gluten-free, follow these substitutions:
- Replace Worcestershire sauce – Traditional Worcestershire sauce contains anchovies. Use a vegan version or substitute with an equal amount of balsamic vinegar or coconut aminos.
- Swap the soy sauce – Soy sauce contains gluten, so use gluten-free tamari or coconut aminos instead.
- Use a gluten-free bun – Choose a gluten-free hamburger bun or serve the mixture over lettuce wraps, baked potatoes, or gluten-free toast.
Tip: For a sweeter sauce, add a couple of tablespoons of brown sugar or honey. Additional sugar is popular in classic beef sloppy joes, but I chose to leave it out of this recipe.
How to Make Vegetarian Sloppy Joes
This recipe takes approximately 30 minutes and will feed 6-8 people.
Cook the lentils. Before starting the sauce, get your lentils cooking, but keep an eye on them—they should be al dente, not mushy.
Make the sauce. While the lentils cook, sauté the onions and bell pepper until softened, then add the garlic and seasonings. Stir in the canned tomato sauce, Worcestershire sauce, soy sauce, Dijon mustard, and ketchup, letting everything blend together.
Combine. Add the cooked, drained lentils to the sauce, seasoning with additional salt, pepper, ketchup, or mustard to taste. Let the mixture simmer for a few minutes before piling a generous spoonful onto a hearty bun.
Serve. Serve lentil sloppy joes topped with chopped white onions, quick-pickled red onions, pickles, or jalapeños. Serve sandwiched between your favorite hamburger bun, wrapped in a warm flour tortilla, or skip the carbs and top them with poached eggs. Or, add some delicious sides like homemade guacamole, chips & salsa, a fresh green salad, or a seasonal fruit salad.
Can you Freeze Leftover Lentil Sloppy Joes?
Yes, leftover lentil sloppy joe filling freezes really well. As always, allow the mixture to cool completely before transferring to freezer-friendly bags or containers. Freeze for up to 4 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave before serving (you may need to add a few tablespoons of water or broth to help loosen it up).
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this Lentil Sloppy Joe Recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
Lentil Sloppy Joes Recipe (Vegetarian)
Ingredients
- 2 cups dry brown or green lentils
- 6 cups water
- 1 tablespoon olive oil
- 2 medium yellow onions, minced
- 1 red bell pepper, stemmed, seeded and minced
- 5 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 1 (15 ounce) can tomato sauce, not pasta sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard, or yellow mustard (more or less to taste)
- ½ cup ketchup, plus more to taste
- salt and pepper, to season
- Hamburger buns, for serving
Instructions
For the Lentils
- Add lentils to a fine-mesh strainer and rinse thoroughly with cold water to remove any dust and dirt. Transfer to a medium-sized pot. Fill with 6 cups of water (or vegetable broth).
- Bring water to a boil over high heat. As soon as it starts to boil, immediately reduce heat to low and cover with a lid. Cook for approximately 20 minutes, or al dente.
- Drain the lentils in a fine-mesh strainer and set aside.
For the Lentil Sloppy Joes
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook, stirring often, until soft – approximately 6-8 minutes. Add the garlic and season with Italian seasoning. Continue to cook for 30 seconds, stirring continuously.
- Add the tomato sauce, Worcestershire sauce, soy sauce, Dijon mustard, and ketchup to the onions. Mix well and add the lentils to the sauce. Reduce heat to low and continue to cook, stirring often, for 5 minutes.
- Season with additional salt and pepper, to taste, and serve on your favorite toasted hamburger bun.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- This vegetarian lentil sloppy joe mixture can be frozen! Allow the mixture to cool completely before transferring to freezer-friendly bags or containers. Freeze for up to 4 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop or microwave before serving.
- Worcestershire sauce – Use a vegan version or substitute with an equal amount of balsamic vinegar or coconut aminos.
- Soy sauce – Use gluten-free tamari or coconut aminos instead.
- Hamburger bun – Choose a gluten-free hamburger bun or serve the mixture over lettuce wraps, baked potatoes, or gluten-free toast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this idea! Lentils are the cheapest but I don’t know a lot of ways to use them to be honest. I definitely want to try this recipe!