Lentil Sloppy Joes Recipe: a healthy, delicious take on an old favorite

I usually eat this open faced to save about 60 calories. And for my friends and clients with diabetes, leaving half the bun trims 15 grams of carbohydrate. If the length of this ingredients list gives you pause, take the very, very easy route. Simply mix prepared lentils with a can of your favorite sloppy joe sauce. It won't be the same, but it will allow you to try out this concept.

5 from 4 votes

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Course: Lunch or dinner sandwich

Servings:

Calories: 235kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

1 tablespoon canola or olive oil
1 large yellow onion, chopped (about 2 cups)
1 large carrot, chopped (about 1/3 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)

Instructions

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.

Notes

I use a lot of tomato paste in my recipes because I really like the full-bodied, meaty flavor it provides. Look for it in a tube, so it lasts a long time in your refrigerator after opening. Feel free to substitute any other color bell pepper for the orange or red pepper specified.

Nutrition