Sweet and savory. Delicious and nutritious. Fiber-rich and protein-rich. And a bit of comfort too. You’re going to like these lentil sloppy joes!
When I found my cholesterol level creeping up, I knew I had to change something. But what? I already had a really good diet. Could I switch things up enough to fight my genetics? I did!
Though I’m still an omnivore, I eat lentils or beans most days of the week now. Legumes are really good for a healthy heart and blood sugar control.
I always make enough at dinner to have leftovers for lunch. This recipe makes a large pot of lentil sloppy joes. You’ll have plenty left for lunches during the week, or if that’s not your thing, cut the recipe in half or freeze leftovers in single serving pouches. Defrost one bag at a time to enjoy some healthy lentil sloppy joes any ole time.
Happily, I dropped my LDL-cholesterol (commonly called the bad cholesterol) about 12% in just a few months. It’s stayed down for a couple years now.
I did make one other change too. I’ve always treated myself to a very small nightly chocolate dessert – always about 150 calories. Yes, every single night! It’s small and I look forward to it, so it keeps me from digging into other treats during the day. I dumped typical candies and baked goods in favor of dark chocolate-covered almonds, fruit with chocolate or something similar – still about 150 calories.
I wasn’t sure what to expect since my diet was pretty darn good. Fortunately, eating more beans and lentils and choosing a dessert with benefits worked for me.
- 1 tablespoon canola or olive oil
- 1 large yellow onion, chopped (about 2 cups)
- 1 large carrot, chopped (about ⅓ cup)
- 1 orange bell pepper, chopped (about 1 cup)
- 2 garlic cloves, chopped or crushed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoon tomato paste
- 3 cups vegetable broth
- 24.5-ounce box of strained tomatoes (or 24-ounces canned tomato sauce)
- 1 tablespoon sriracha sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 cup green lentils, rinsed and sorted
- 12 small whole-grain rolls, toasted (look for rolls about 120 calories)
- In a large pot or Dutch oven, heat the oil over medium heat. Sauté the onions, carrots and bell pepper until softened, about 5 minutes.
- Add the garlic, cumin, chili powder and tomato paste. Mix well.
- Add the vegetable broth, strained tomatoes or tomato sauce, sriracha sauce, Dijon mustard and brown sugar. Mix well. Add the lentils.
- Increase the heat to a boil. With the lid ajar, reduce the heat and simmer until the lentils are tender, about 45 minutes. Stir occasionally to prevent sticking.
- Serve in a toasted bun.
Want more lentil recipes? Try these:
- Savory Oats and Lentils: Toss an egg on top for a light supper.
- Creamy Oats and Lentils with Sweetly Spiced Apples: Makes enough for a crowd or enjoy some for breakfast several times this week.
- Lentil and Sweet Potato Chili: Takes the chill right out of a cold day.
- Veggie-Powered Pasta Sauce with Lentils: Enjoy this for Meatless Monday or any day!