Lentil and White Bean Sloppy Joes

Blogger Cindy Ensley of Hungry Girl por Vida makes a veggie-filled, meatless version of a childhood favorite.

  • Prep Time 25 min
  • Total Time 35 min
  • Servings 6

3/4
cup dried lentils, sorted, rinsed
1
tablespoon olive oil
1
cup finely chopped onions
1
cup finely chopped poblano chile (about 1 medium)
1/2
cup finely chopped carrot
1/4
teaspoon salt
2
cloves garlic, minced
1
cup ketchup
2
tablespoons packed brown sugar
1
tablespoon Worcestershire sauce
2
teaspoons Dijon mustard
1
can (15 oz) white beans, drained, rinsed
Hot sauce, if desired
Mini burger buns (about 2 1/2 inches in diameter), split

  • 1 In 2-quart saucepan, combine lentils with 4 cups water. Heat to boiling. Reduce heat to simmer; cover and cook about 20 minutes or until tender. Drain; set aside.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onions, chile and carrot; sprinkle with salt. Sauté 5 to 7 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute longer.
  • 3 Stir in ketchup, brown sugar, Worcestershire sauce and mustard. Fold in beans and cooked lentils. Cook over medium heat until beans and lentils are thoroughly heated and sauce begins to bubble. Stir in a few dashes hot sauce. Serve in buns.

Expert Tips

You can use whatever color lentil you can find for the recipe or any type of bean you like. You can even go with just one or the other as well.

If you can’t find mini burger buns at your local grocery store, these sloppy Joes are great on soft dinner rolls.

I love the mild spice of poblano, but green bell pepper can be substituted.