Lentil and White Bean Sloppy Joes

Our hearty, vegetarian sloppy joes are made with lentils, white beans and chilies. You won't miss the meat! MORE + LESS -

Cindy Rahe

December 26, 2013

3/4

cup dried lentils, sorted, rinsed

tablespoon olive oil

cup finely chopped onions

cup finely chopped poblano chile (about 1 medium)

1/2

cup finely chopped carrot

1/4

teaspoon salt

cloves garlic, minced

cup ketchup

tablespoons packed brown sugar

tablespoon Worcestershire sauce

teaspoons Dijon mustard

can (15 oz) white beans, drained, rinsed

Hot sauce, if desired

Mini burger buns (about 2 1/2 inches in diameter), split

Hide Images

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.

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.