One of my goals is to eat more lentils and legumes. I saw these” Vegan Sloppy Joe’s” on Simple Bites, and adapted it to my family’s taste. Everyone enjoyed them, including my carnivore husband. Although, he was hesitant about the recipe and whether or not he would feel full afterwards. Well, this recipe may have changed his mind, not only were they much healthier than your traditional “Sloppy Joe” they were just as filling and in my opinion taste much better. Furthermore, this recipe is perfect for World Vegan Month.
Don’t be fooled by their small size, lentils are packed with nutrients, inexpensive, and versatile. In 3/4 of a cup there are 13 grams of plant protein and 12 grams of fibre, now that ought to fill up anyone, including carnivores. In addition, to being good sources of protein and fibre, lentils are packed with folate, essential for a healthy DNA. Lentils also contain iron, magnesium, and potassium and can be added to soups, salads, baked goods, and casseroles.
Plant based diets when well planned, are low in saturated fats, high in fibre, protein, antioxidants, vitamins and minerals. Research has shown that plant based diets protect against chronic diseases such as heart disease, diabetes, obesity, and cancer. Plant based diets are also healthier for the environment, with half the emissions produced in comparison to a meat based diet.
I am not encouraging anyone to give up meat entirely, I know my husband would not and that’s fine. Instead, I encourage small changes such as meatless Monday, remember small changes can have huge impacts on your overall health. I hope you enjoy this recipe as much as my family does, as it will be making a regular appearance on our menu plan. Another, lentil recipe I can’t wait to try are these lentil “meatballs” in lemon pesto by Sprouted Kitchen.
adapted from Simple Bites
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 TBSP extra virgin olive oil or oil of your choice
- 1/2 of a small onion
- 1 red pepper ,finely chopped
- 3 stalks of celery, thinly sliced
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1 cup of French lentils
- 3 cups tomato sauce
- 3 cups of water
- 3TBSP of tomato paste
- Salt and pepper to taste
- 1 TBSP balsamic vinegar
- ). Heat olive oil in a medium size pan ,over medium heat.
- ). Add onion, red pepper, and celery to the pan, cook until soft, about 5 minutes
- ). Add cumin and chili powder, stir and cook for approximately 1 minute.
- ). Add lentils, water, tomato sauce, tomato paste , chili flakes, salt, and pepper. Turn up heat to high until lentils come to boil.
- ). Reduce heat to simmer and cook for 30 minutes, stir occasionally, or until lentils are tender.
- ). Add balsamic vinegar and stir
- ). Serve on your choice of bun and dress to your liking i.e. avocado, greens, onions.