Sloppy Joes are a classic hot sandwich, but packed with meat and sodium and often served over low-nutrition bread, they’re not necessarily the best choice over all. This recipe updates the dish with lentils in place of meat, served up over sweet potatoes. We think you might just like it better than the dish that inspired it.
If you’re baking or roasting veggies for another dish, throw your sweet potatoes in at the same time to conserve time and energy. They take about 40 minutes at 350ºF to cook, and you can reheat easily in the microwave on the day you’re making the lentils.
Servings: 6 (334 G)
Prep Time: 5 min.
Cook Time: 35 min.
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1½ cups tomato puree
- 1 tsp. salt
- 1½ Tbsp. Dijon mustard
- 1 Tbsp. maple syrup
- 1½ cups water
- 1 tsp. chili powder
- 1 cup red lentils
- 6 medium sweet potatoes, baked
- In a large pot, heat the oil over medium heat and sauté the onion, bell pepper, and garlic until tender (8 – 10 minutes).
- Stir in the tomato puree, salt, mustard, maple syrup, water, chili powder, and lentils. Bring to a rolling boil.
- Lower the heat to a simmer, cover, and cook until the lentils are tender (20-25 minutes). Stir regularly to prevent sticking.
- Slice the sweet potatoes in half lengthwise, mash with a fork, and top with lentils. Serve hot.