Looking for a new #meatlessmonday vegetarian dinner option?
Try these easy weeknight Lentil Sloppy Joe's which I originally came across in the Forks Over Knives How To Eat Plant Based Magazine.
With only 15 mins of prep time even the most novice chef will think this one is a piece of cake. I added a few of my own twists to increase the vegetable servings with some additional zucchini, orange bell pepper, and a few handfuls of arugula. I also garnished with avocado and cilantro which was a nice touch and rounded out the meal. For those that are trying to eat paleo, keto, or just want to cut out the bread this is also delicious without the bun.
Lentil Sloppy Joe's
1 cup chopped onion 3/ 4 cup chopped orange bell pepper 3/4 cup chopped red bell pepper 1 small chopped zucchini
3 handfuls of arugula 3 1/3 cup low sodium vegetable broth 1 Tbsp. chili powder 1 14.5 oz can fire roasted diced tomatoes, undrained 1 1/2 cup dry brown lentils, rinsed and drained 2 Tbsp. packed brown sugar 2 Tbsp reduced sodium soy sauce
2 Tbsp Dijon mustard 1 tsp. rice vinegar 1 tsp. vegetarian Worcestershire Sea salt to taste
1. In a dutch oven cook onion bell pepper and zucchini in 1/3 cup vegetable broth 5 minutes or until the everything is tender, stirring occasionally. Stir in chili powder.
2. Add the remaining 3 cups of broth and the next 7 ingredients (through the Worcestershire sauce). Bring to a boil, reduce heat, and simmer for 1 hour stirring occasionally. Season with salt. Add in a few handfuls of arugula 5 mins before you are ready to serve so it gets warm but not too mushy.
3. Serve lentil mixture in buns or eat plain. Garnish with lettuce, avocado, cilantro, cheese, red onion, ketchup, or even jalapeños if you like to a little kick!