I first came across this recipe from The Minimalist Baker. I was hesitant to try a totally different sloppy joe recipe, because we have a tried and true recipe that my family loves. So, I simply switched many of the flavoring ingredients, and changed them to our usual, and it was just as delicious as our old turkey version! My recipe makes them a bit sweet, and a bit tart, while keeping them totally savory.
1 c. water
1 c. vegetable broth
1 c. lentils, well rinsed
2 Tbsp. olive oil
1/2 onion, diced
1 clove garlic, minced
1 15oz. tomato sauce
1 Tbsp. worcestershire sauce
2 Tbsp. yellow mustard
1 Tbsp. vinegar
2 Tbsp. sugar
Pinch of paprika (optional)
- In a small pan, add 1 c. water, 1 c. vegetable broth and 1 c. lentils. Cook over medium- high heat.
- Bring lentils to a low boil, then turn down to a simmer and cook, uncovered, for about 18 minutes. Drain off excess liquid, and set aside.
- In the meantime, heat a large skillet over medium heat, add olive oil, onion and garlic. Sauté for 4-5 minutes, or until onions are tender and slightly browned.
- Next add tomato sauce, worcestershire sauce, yellow mustard, vinegar, sugar and paprika. Stir to combine.
- Once the lentils are cooked, add them to the tomato mixture; stir well to combine.
- Continue cooking the mixture on medium- low heat until completely warmed through and thick; about 5-10 minutes.