Lentil Sloppy Joes
with parmesan zucchini spears
We went for a bit of nostalgia tonight with saucy, hearty Sloppy Joes. Lentils serve as a hearty vegetarian fill-in for the classic ground meat, and we lightened things up with roasted parmesan zucchini spears on the side.
- Onions, medium - 1, diced
- Bell peppers, green - 1, diced
- Garlic - 2 cloves, chopped
- Ketchup - 3/4 cup
- Stock, any type - 1/2 cup
- Soy sauce, low-sodium - 1 Tbsp
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Brown sugar - 1 tsp
- Oil, cooking - 1 Tbsp
- Lentils, cooked - 3 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Hamburger buns - 4
- Zucchini - 1 lb, spears
- Cheese, parmesan - 1/3 cup, grated
- Oil, olive - 2 Tbsp
- Italian seasoning - 1/2 tsp
Zucchini / Cheese / Onions / Bell peppers / Garlic - Prep as directed. Store zucchini and cheese in their own containers. Combine onions, bell peppers, and garlic in another container. (Can be done up to 5 days ahead)
Make sauce - Combine ketchup, stock, soy sauce, vinegar, mustard, and brown sugar. (Can be done up to 5 days ahead)
Heat oven to 400F / 204C. Lightly brush a sheet pan with some cooking oil or spray with nonstick cooking spray.
Toss zucchini with olive oil, Italian seasoning, parmesan cheese, and some salt and pepper. Spread out on sheet pan.
Bake zucchini until tender, 20 to 25 minutes.
While zucchini bakes, heat a skillet over medium-high heat with cooking oil. Add onions, bell peppers, and garlic with some salt and saute until tender, 5 to 6 minutes.
Add lentils and sauce to aromatics and continue cooking until sauce reduces and thickens, 5 to 8 minutes.
Season lentils with some salt and pepper.
Toast hamburger buns.
Divide lentils between hamburger buns (it will be messy, but that’s part of the fun!). Enjoy with zucchini on the side.
Made it in the slow cooker. Sauce was too sweet - I will try with a mix of tomato paste next time. Substituted red peppers for green. Made a salad instead of the zucchini. Super quick for a weeknight meal.2 Helpful
Pretty good. Not sure I will make it again, but it was nice to try something new0 Helpful
Made it in the slow cooker. It came together really easily but the sauce was too ketchup-y.0 Helpful
Loved the idea, my zucchini was grilled on the BBQ. After all the ‘too sweet’ reviews I went off recipe and combined a handful of different recipes. Tomato paste, ketchup, BBQ sauce, Worcestershire sauce, mustard, garlic, cocoa, cayenne. It was great.0 Helpful
This was pretty tasty! The sauce was a little sweet for my taste, but it grew on me when I had leftovers the next day (or maybe the flavors had melded more). I made the stovetop version and had to simmer for longer than the recipe called for to get the sauce to thicken.0 Helpful
this was super delicious!! with the lentils i was interested to see how this would turn out and even my kiddo liked it. really great and will definitely make it again.0 Helpful
Easy and delicious - prepped the night before.0 Helpful