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Home ยป Recipe Index ยป Vegetarian Recipes

Lentil Sloppy Joes Recipe (Vegetarian)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
April 2, 2020
4.87 from 22 votes


Last Updated March 7, 2025 | 1 Comment

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This sloppy and delicious Lentil Sloppy Joes Recipe uses pantry favorites, including meaty lentils and a tangy tomato sauce. Super easy to make, freezer-friendly, and ready in just 30 minutes, enjoy this meat-free favorite sandwiched between toasted buns.

Prefer the original beef-filled version? Try my easy Homemade Sloppy Joes or this cheesy pasta-filled Sloppy Joe Casserole Recipe.

Two lentil sloppy joes served on a brioche bun with a side of chips.

About This Recipe

Sloppy joes always transport me right back to my childhood. They’re so delicious and comforting. After sharing my favorite meat-filled sloppy joe recipe with you guys last week, I realized that I should probably share this vegetarian version, too.

So what makes these lentil sloppy joes so fabulous?

  • They’re made with pantry essentials, like lentils.
  • Perfect for families looking to eat less meat.
  • They’re protein-packed and fiber-filled.
  • It’s a great base recipe. You can make your joes spicy, season with taco seasoning, mix with cheese, or add some bacon.
  • Freeze leftovers for later!
  • Simple substitutions to make vegan and gluten-free.

Hearty and easy, lentil sloppy joes are a perfect meal to throw together for family and friends. 

Two vegetarian sloppy joes served on a brioche bun with a side of chips.

Dietary Substitutions

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

To make this lentil sloppy joe recipe vegan and gluten-free, follow these substitutions:

  • Replace Worcestershire sauce – Traditional Worcestershire sauce contains anchovies. Use a vegan version or substitute with an equal amount of balsamic vinegar or coconut aminos.
  • Swap the soy sauce – Soy sauce contains gluten, so use gluten-free tamari or coconut aminos instead.
  • Use a gluten-free bun – Choose a gluten-free hamburger bun or serve the mixture over lettuce wraps, baked potatoes, or gluten-free toast.

Tip: For a sweeter sauce, add a couple of tablespoons of brown sugar or honey. Additional sugar is popular in classic beef sloppy joes, but I chose to leave it out of this recipe.

How to Make Vegetarian Sloppy Joes

This recipe takes approximately 30 minutes and will feed 6-8 people.

Cook the lentils. Before starting the sauce, get your lentils cooking, but keep an eye on them—they should be al dente, not mushy.

Cooked green lentils in pot.

Make the sauce. While the lentils cook, sauté the onions and bell pepper until softened, then add the garlic and seasonings. Stir in the canned tomato sauce, Worcestershire sauce, soy sauce, Dijon mustard, and ketchup, letting everything blend together.

Onions, tomatoes, and ketchup sauce cooking in a large heavy-bottom skillet.

Combine. Add the cooked, drained lentils to the sauce, seasoning with additional salt, pepper, ketchup, or mustard to taste. Let the mixture simmer for a few minutes before piling a generous spoonful onto a hearty bun.

Fully cooked and mixed vegetarian sloppy joes in a large heavy bottomed skillet.
Two lentil sloppy joes served on a brioche bun with a side of chips.

Serve. Serve lentil sloppy joes topped with chopped white onions, quick-pickled red onions, pickles, or jalapeños. Serve sandwiched between your favorite hamburger bun, wrapped in a warm flour tortilla, or skip the carbs and top them with poached eggs. Or, add some delicious sides like homemade guacamole, chips & salsa, a fresh green salad, or a seasonal fruit salad.

Can you Freeze Leftover Lentil Sloppy Joes?

Yes, leftover lentil sloppy joe filling freezes really well. As always, allow the mixture to cool completely before transferring to freezer-friendly bags or containers. Freeze for up to 4 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave before serving (you may need to add a few tablespoons of water or broth to help loosen it up).


Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this Lentil Sloppy Joe Recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!

Hands holding a vegetarian sloppy joe made with lentils, onion, and bell pepper.

RECIPE CARD

Two lentil sloppy joes served on a brioche bun with a side of chips.

Lentil Sloppy Joes Recipe (Vegetarian)

4.87 from 22 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This sloppy and delicious Lentil Sloppy Joes Recipe uses pantry favorites, including meaty lentils and a tangy tomato sauce. Super easy to make, freezer-friendly, and ready in just 30 minutes, enjoy this meat-free favorite sandwiched between toasted buns
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course, Sandwich
Cuisine American
Servings 8 Sloppy Joes
Calories 215 kcal

Ingredients
 
 

  • 2 cups dry brown or green lentils
  • 6 cups water
  • 1 tablespoon olive oil
  • 2 medium yellow onions - minced
  • 1 red bell pepper - stemmed, seeded and minced
  • 5 cloves garlic - minced
  • 2 teaspoon Italian seasoning
  • 1 (15 ounce) can tomato sauce - not pasta sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dijon mustard - or yellow mustard (more or less to taste)
  • ½ cup ketchup - plus more to taste
  • salt and pepper - to season
  • Hamburger buns - for serving
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Instructions
 

For the Lentils

  • Add lentils to a fine-mesh strainer and rinse thoroughly with cold water to remove any dust and dirt. Transfer to a medium-sized pot. Fill with 6 cups of water (or vegetable broth).
  • Bring water to a boil over high heat. As soon as it starts to boil, immediately reduce heat to low and cover with a lid. Cook for approximately 20 minutes, or al dente.
  • Drain the lentils in a fine-mesh strainer and set aside.

For the Lentil Sloppy Joes

  • Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook, stirring often, until soft – approximately 6-8 minutes. Add the garlic and season with Italian seasoning. Continue to cook for 30 seconds, stirring continuously.
  • Add the tomato sauce, Worcestershire sauce, soy sauce, Dijon mustard, and ketchup to the onions. Mix well and add the lentils to the sauce. Reduce heat to low and continue to cook, stirring often, for 5 minutes.
  • Season with additional salt and pepper, to taste, and serve on your favorite toasted hamburger bun.

Jessica’s Notes

Nutritional information does not include the hamburger bun.
  • Store leftovers in the refrigerator for up to 5 days.
  • This vegetarian lentil sloppy joe mixture can be frozen! Allow the mixture to cool completely before transferring to freezer-friendly bags or containers. Freeze for up to 4 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop or microwave before serving.
Ingredient Substitutions:
  • Worcestershire sauce – Use a vegan version or substitute with an equal amount of balsamic vinegar or coconut aminos.
  • Soy sauce – Use gluten-free tamari or coconut aminos instead.
  • Hamburger bun – Choose a gluten-free hamburger bun or serve the mixture over lettuce wraps, baked potatoes, or gluten-free toast.

Nutritional Information

Calories: 215kcal | Carbohydrates: 36g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 319mg | Potassium: 583mg | Fiber: 15g | Sugar: 6g | Vitamin A: 568IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

1.2K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Catherine | Peaches and Pennies says

    April 10, 2020 at 9:36 am

    Love this idea! Lentils are the cheapest but I don’t know a lot of ways to use them to be honest. I definitely want to try this recipe!

    Reply

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Recipe Rating




4.87 from 22 votes (22 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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