Updated: Sep 8, 2021
Free from nut, egg, dairy, gluten, and sesame
1 cup lentils (dry)
3 TBSP olive oil
1 medium onion, diced
1/2 cup carrot, chopped small
1 cup celery, diced
1/2 cup green bell pepper, diced
4 cloves garlic, minced
1 TBSP dark brown or coconut sugar
3 TBSP tomato paste, plain
2 cups tomato sauce, plain
1 TBSP soy sauce, non-GMO
2 tsp white wine vinegar
1 tsp dry mustard
1/8 tsp paprika
1/4 tsp freshly cracked pepper
1/4 tsp grey sea salt or iodized salt
Place lentils in a small pot and cover with approximately 2 inches of water. Bring to a boil, then immediately cover and reduce heat to light simmer. Cook approximately 20 minutes, or until tender. Drain if water remains and set aside.
In a large saute pan, add olive oil, onion, carrot and celery. Cook approximately 5 minutes, stirring frequently. Add the green pepper and continue to cook another 5 minutes until onion starts to become translucent.
Add garlic and remaining ingredients, including the lentils. Stir and season more to taste.
If mixture becomes too thick, add a few TBSP of water and stir.
Serve on a flax seed or whole wheat bun or over whole wheat noodles, or simply serve alone as the center of the plate. Finish off with a fresh salad and steamed vegetables!
If you are looking for a tasty meal for "Meatless Monday's" this one is for you! This Vegan Sloppy Joe recipe is jam-packed with flavor and delivers a nutritional punch as the center of the plate! Lentils are quick and easy to prepare, cost effective and are high in protein and fiber. More research links consuming plant-based foods with a lower overall risk in cardiovascular disease. Drop a line and let me know how you enjoyed this meatless recipe!
Based on 3/4 cup serving of lentil mixture. Nutrient analysis is only an approximation. Nutrition components very based on type of products used.
Dietary Fiber: 6 grams
Protein: 6 grams
Total fat: 1 gram
Total sugar: 6 grams
Adapted from: Family Fun Magazine, April 2017 Edition
If you wish to duplicate this recipe, please provide credit to the original author, linking this website to your work. All rights reserved.