Eosinophilic Esophagitis Friendly Vegan Lentil Sloppy Joes
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 2 tbsp vegan worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 4 vegan burger buns, split and toasted
Instructions
- 1
Combine the rinsed lentils and water in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20–22 minutes, until the lentils are just tender but still hold their shape. Drain any excess water and set the lentils aside.
- 2
Return the saucepan to medium heat and add the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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