This is a recipe you NEED in your arsenal. It’s one of the rare recipes that checks pretty much every box:

• It’s quick and easy to prepare
• It’s inexpensive
• It’s super easy to double or triple
• It’s ultra versatile
• Everyone likes it!

I am really hung up on what to call this recipe, because it is good for so many different things!

One of the reasons I started MyPlantStrongFamily.com was because it was easy to find plant-based recipes created by people who were not cooking for very many people. They might not have any kids, or they might have 1 or 2. And I love these people and their blogs, but when you are cooking for 6-7 people every night, things change.

Some recipes just don’t work when they are doubled or tripled, either because they are a little on the complicated side and with 17 interruptions you wouldn’t finish til after bedtime. Or sometimes it ends up relying heavily on pricey ingredients or it just isn’t worth the time. I came to the realization this week that sharing my “familified” version of these recipes could be extremely helpful to others who are looking to streamline or simplify, whether you are cooking for one person or twenty!

These Sloppy Joe Lentils adapted from Minimalist Baker have become a total favorite of mine. They are fast and simple to make, and making a quadruple recipe requires only the additional time to chop an extra onion and open a few more cans.

The leftovers are extremely versatile–not only do they work well in a sandwich, but they also work in tacos, taco salad, over roasted or mashed potatoes, over rice and I’ve even mixed them with noodles! And when made with Coconut Aminos they are a little sweeter and totally remind me of the flavor of a Cafe Rio Sweet Pork Salad, only totally healthy.

Did you know that lentils are one of the most antioxidant rich legumes there is? All legumes are quite healthy though, so if lentils aren’t your thing, feel free to swap them out for one that is.

What is coconut sugar?

Coconut sugar comes from the coconut palm tree and is less-processed that your traditional refined sugars. It contains fiber and some nutrients, and is lower on the glycemic index than traditional sugars. If you’re not into that kind of thing, feel free to substitute brown sugar or your sweetener of choice.

I love pulling some leftovers out of my fridge to make delicious tin-foil dinners. They have a great flavor that is perfectly sweetened, they freeze well and have pretty much become a go-to in my quick and easy meal arsenal.

I have cut a number of corners to make these as quick, easy and inexpensive as possible. Feel free to check out the original recipe here if you have a little extra time.

Print Recipe

Lentil Sloppy Joes

Delicious, versatile, easy and fast, these are a go-to for our family!

Course

Lunch, Main Dish

Keyword

Fast, healthy, Plant-Based, Taco Meat, Vegan

Prep Time

15 minutes

Cook Time

25 minutes

Passive Time

10 minutes

Servings

Ingredients

lentils

• 2 cups green lentils
• 5 cups water

sauce

• 2 TSBP oil, broth or water
• 1 medium yellow onion diced
• 4 cloves garlic minced, optional
• 2-4 TBSP coconut sugar can sub brown sugar or sweetener of choice
• 2 tsp chili powder
• 2 tsp cumin
• 1/4 tsp regular paprika or smoked
• 2 15 oz cans tomato sauce
• 2 TBSP soy sauce or coconut aminos, tamari, worcestershire sauce
• salt and pepper to taste

Course Lunch, Main Dish Keyword Fast, healthy, Plant-Based, Taco Meat, Vegan Prep Time 15 minutes Cook Time 25 minutes Passive Time 10 minutes Servings Ingredients lentils 2 cups green lentils 5 cups water sauce 2 TSBP oil, broth or water 1 medium yellow onion diced 4 cloves garlic minced, optional 2-4 TBSP coconut sugar can sub brown sugar or sweetener of choice 2 tsp chili powder 2 tsp cumin 1/4 tsp regular paprika or smoked 2 15 oz cans tomato sauce 2 TBSP soy sauce or coconut aminos, tamari, worcestershire sauce salt and pepper to taste

Instructions

1. Cover lentils with water. Bring pot to a boil, then reduce to a simmer and cook for about 20 minutes or until soft.
2. Saute onion in oil/broth/water until soft. Meanwhile measure garlic, coconut sugar, chili powder, cumin and paprika into small bowl and open tomato sauce cans.
3. When onion is soft, add spices and stir for about 30 seconds or until fragrant. Add tomato sauce and stir, then add soy sauce/coconut aminos.
4. Drain and gently rinse lentils, then combine with tomato mixture. Flavor will develop over time but are also delicious served immediately.

Recipe Notes

Leftovers will keep in the fridge at least a week or the freezer for a month or more.

Lentils can be cooked in 4 cups water or broth and not drained, however with all legumes I prefer to discard cooking water as it tends to create more gas.