Also known as Sloppy Josephines, or Sloppy Joe's thinner, vegan sister. By replacing the meat with lentils, we upped the nutrition and cut the fat. This is a far cry from the Sloppy Joes of the lunchrooms of yore. I can't say I ever actually saw Sloppy Joes in a school lunch, but they are sort of iconic in that way.
I ended up eating mine with a fork, but you can certainly go full out sloppy. Just have extra napkins on hand.
In other news, I am on a major roasted sweet potato fry bender. We've eaten them three nights this week and I just stocked up again. When sweet potatoes go on sale for 59 cents a pound, I take full advantage. If I start to turn orange, you'll know why.
Skinny Sloppy Joes
Based on Peas and Thank You
Makes 6 large servings
1 1/2 cups dried lentils
3 cups vegetable broth or water
1 teaspoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons oregano
1 14 oz. can tomato sauce
1/2 small can tomato paste (about 1/4 cup)
1 Tablespoon red wine vinegar
1 Tablespoon Worcestershire sauce (Worcestershire sauce has anchovies in it, but there is a vegan alternative. You can also sub soy sauce.)
1/4 cup barbecue sauce
1 Tablespoon hot sauce
Bring broth or water to a boil in a medium pot. Add lentils and cook until tender, about 25-30 minutes.
In another pot, heat olive oil over medium.
Add onion and saute for a few minutes until it starts to look translucent.
Add in garlic, chili powder and oregano. Cook for one minute, stirring.
Pour in tomato sauce, tomato paste, vinegar, Worcestershire, barbecue sauce and hot sauce. Stir to combine.
Add in lentils and heat over low for 5-10 minutes. Season with salt and pepper.
Serve on lightly toasted rolls. I topped mine with pickle slices, but thinly sliced red onion or pickled jalapenos would also be delicious.