Short + Sweet Intro
These spicy lentil sloppy joes are everything you want in a sandwich: smoky, spicy, messy (in the best way), and totally satisfying.
No meat, no dairy—just a big, flavor-packed bite every time.
Why I Love This Recipe
This one came from a craving for something saucy, hearty, and totally plant-based. I was trying to eat more legumes and wanted a meal that felt like comfort food but still kept things clean and easy. And wow—this recipe hit all the right notes.
- Big, bold flavor from spices and tomato
- Lentils cook fast and soak up the sauce beautifully
- Feels indulgent but is super nourishing
- Makes the BEST leftovers
- Budget-friendly and pantry-based
Servings: 4-6 sandwiches
Total Time: 35–40 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne (optional for extra heat)
- 1 cup dried brown or green lentils, rinsed
- 2 cups vegetable broth
- 1 cup canned crushed tomatoes
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- Salt & black pepper to taste
- Buns of choice (brioche-style or whole wheat work great)
Why This Recipe Works (Quick Science)
Lentils are like little flavor sponges—they soak up all the bold spices and tangy tomato sauce as they cook. Simmering them with aromatics and acid (like tomatoes and soy sauce) helps break them down just enough to get that “sloppy” texture we love, without getting mushy.
Meal Plan Ideas
- Make a double batch and serve half over baked sweet potatoes
- Use leftovers in a grain bowl with rice and avocado
- Pack it for lunch with slaw and toasted bread
- Serve open-faced on toast with vegan cheese
Common Mistakes
- Undercooked lentils: Make sure they’re soft but not mushy. Taste before serving.
- Too thick too soon: Add a splash of broth if the mixture dries out while simmering.
- Over-salting: Wait until the end to salt—broth and soy sauce add salt on their own.
- Skipping the maple syrup: That little sweet hit balances the spice beautifully.
What to Serve With
- Classic coleslaw (vinegar or creamy style)
- Pickle spears
- Baked sweet potato fries
- Steamed corn with vegan butter
- A crunchy side salad
FAQ
Can I use canned lentils?
Yes! Use about 2½ cups canned lentils, drained. Skip the broth and reduce simmer time by 10–15 mins.
How spicy is this?
Medium. Want it milder? Skip the cayenne. Want it hotter? Add more!
Can I freeze this?
Totally. Freeze in a sealed container for up to 3 months. Thaw overnight and reheat gently.
What type of bun works best?
Anything soft and sturdy—brioche-style or sandwich rolls work great. Toast them for extra texture.
🧑🍳 Step-by-Step Instructions
1. Sauté the Aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes, until soft and slightly golden.
2. Add Garlic and Spices
Stir in the minced garlic, 1 tablespoon tomato paste, 1 tsp smoked paprika, 1 tsp chili powder, ½ tsp cumin, and ¼ tsp cayenne (if using). Cook for 1-2 minutes, stirring, until fragrant.
3. Add Lentils and Liquids
Pour in 1 cup rinsed lentils, 2 cups vegetable broth, 1 cup crushed tomatoes, 1 tbsp soy sauce, and 1 tbsp maple syrup. Stir everything well to combine.
4. Simmer
Bring to a boil, then lower the heat and cover. Simmer for 25 minutes, or until the lentils are soft and the sauce has thickened. Stir occasionally to prevent sticking.
5. Season and Serve
Uncover and cook for a few more minutes if the mixture needs thickening. Taste and adjust salt and pepper. Spoon onto buns and serve hot.
Leftovers + Storage
- Store in the fridge for up to 4 days in a sealed container
- Reheat on the stove or microwave with a splash of broth or water
- Great for freezing! Freeze in a freezer-safe container for up to 3 months
Final Thought
You’re gonna love how easy and satisfying these spicy lentil sloppy joes are. Save this one for when you want something comforting, bold, and totally meatless—then come back and let me know how it went or if you made any fun twists!