By JulieVR
With less beef and more beans, this hearty, flavorful version of sloppy Joes is healthier and more inexpensive than a traditional recipe, made entirely with meat. It’s easy to make on a busy weeknight, and leftovers freeze well if you want to make a double batch so that dinner’s ready to go on another night. Serve it warm over split crusty buns, or try a slab of cornbread or cheese bread for a delicious change. A bagged green salad or coleslaw makes it a complete meal.
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Lentil Sloppy Joes
Ingredients
- canola or olive oil, for cooking
- 1/2-1 lb ground beef
- 1 onion, finely chopped
- 1 red pepper, seeded and chipped
- 1 14 oz. (398 mL) can lentils, drained
- 1 14 oz. (398 mL) can brown beans in tomato sauce
- 2 cups tomato sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. balsamic vinegar
Directions
- In a large skillet set over medium-high heat, add a drizzle of oil and cook the onion for 4-5 minutes, until soft. Add the meat and cook, breaking it up with a spoon, until it’s no longer pink. Add the red pepper, lentils and brown beans and cook until the peppers are soft.
- Add the tomato sauce, brown sugar, Worcestershire sauce and balsamic and cook, stirring occasionally, until the mixture bubbles and thickens. Serve hot on crusty rolls or a slab of cornbread or cheese bread. Serves 6.
