Sloppy Joes are a childhood memory and a comfort food. They’re easy to make and would feed a family fairly inexpensively. Who doesn’t remember that saucy meat spilling over the soft bun with that tomatoey slightly-tangy taste? YUM!!! I love a good Sloppy Joe no matter what name you give it. You might have grown up calling these creations Manwiches, slush burgers, yum yums, dynamites, spoonburgers or tavern sandwiches!
With back-to-school here (where did the summer go?), I know a lot of parents and students are looking for quick and easy meals that require little prep, but can also serve up some leftovers.
I’ve been on a bit of a lentils craze lately. I think a lot of people have been switching up their meal plans lately. It could be a desire to shed some of that “winter warmth” weight that stuck around (still!!) after our brutal winter; a Meatless Monday pick; a little variety in the meal planning or just a desire to eat a little lighter. I’ve made these Sloppy Joes with lentils in what I think might have been everyone’s new kitchen gadget this year, an Instant Pot. (Fear not, I’ve included directions if you want to do this in a slow cooker [SC] for a DInner While You Work.)
This recipe is easy peasy and great for students and produces leftovers. With a very minor adjustment, this dish is suitable for vegetarians, vegans, celiacs and those following a gluten-free diet.
The history of the Sloppy Joe? One side says it was invented in 1930 in Sioux City, Iowa, where rumour has it a cook named Joe invented this loose meat sandwich. The other side tells the tale of this being created in Key West, Florida at Sloppy Joe’s bar, where to this day they sell 50,000 sandwiches a year. While there are arguments as to whom we have to thank for the “official” creation, I’m just going to say thank you.
Prep time: 10 minutes; Cook time: 1 hour – includes Instant Pot coming to pressure and natural release time [SC: 6-8 hours]; Serves: 8
What you need:
- 1 cup red lentils, rinsed, not soaked
- 1 cup green (or brown) lentils, rinsed, not soaked
- 1 medium onion, diced
- 4 cloves of garlic, minced
- 1 red (or yellow or green) pepper, chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- SPICE MIX
- 2 tbsp brown sugar
- 1/2 tsp dried mustard powder
- 2 tsp chipotle (or chili) powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp Worcestershire sauce (omit for vegetarian or vegan; use Heinz Worcestershire Sauce for gluten-free)
- 2 tbsp apple cider vinegar
- 28 oz crushed tomatoes
- 2 cups water
- hamburger or soft buns (substitute gluten free buns for celiac or gluten-free) – not shown
- cabbage (optional, not shown)
What you do:
- Mix together the Spice Mix: brown sugar, mustard powder, chipotle (chili) powder, cumin, garlic powder and salt – in a bowl
- Put your Instant Pot on Sauté. [SC: sauté the next three steps in separate pan]
- When it becomes hot, add the olive oil, diced onion, red pepper and minced garlic, stir for about 3 minutes until soft
- Add the Spice Mix and stir, cook for about a minute
- Add the tomato paste and stir for 1 minute longer
- Cancel the Sauté function
- Add the water, Worcestershire sauce and the apple cider vinegar, give a good stir to scrape up any bits on the bottom [SC: add water, Worcestershire sauce and apple cider only to pan, scrape up any bits on the bottom, then add ingredients in your pan to the slow cooker]
- Add the red and green lentils and stir [SC: add the lentils and stir]
- Add the crushed tomatoes and stir [SC: add to slow cooker, stir then cover cook on low, 6 – 8 hours]
- Lock on your Instant Pot lid and make sure the steam function is closed
- Cook Manual, high for 18 minutes (this will take about 10 minutes to come to pressure)
- Natural release (approximately 25 minutes)
- Stir
- Serve over hamburger buns [SC: stir and serve]
- Enjoy!
- Childhood flashback!!
- Healthy, Hearty
- Top with cabbage for a colourful crunch!
- I like mine open-faced
- Yummy!
