Vegan Lentil Sloppy Joes Recipe

• 1 cup dried brown or green lentils, rinsed and drained
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 tablespoon tomato paste
• 2 tablespoons maple syrup
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 6 whole wheat burger buns

1. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender. Drain any excess liquid.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and bell pepper, and sauté until they are soft, about 5-7 minutes.
3. Add garlic to the skillet and continue to cook for an additional minute, until fragrant.
4. Stir in the cooked lentils, tomato sauce, and tomato paste. Mix well to combine.
5. Add maple syrup, mustard, apple cider vinegar, smoked paprika, chili powder, salt, and pepper. Stir until everything is well incorporated.
6. Reduce the heat and let the mixture simmer for another 10-15 minutes, allowing the flavors to meld together.
7. Toast the burger buns if desired. Spoon the lentil mixture onto the buns and serve immediately, preferably with a side of potato chips and coleslaw for that extra bit of nostalgia and crunch.

• If you prefer a richer flavor, use vegetable stock instead of vegetable broth.
• For a slight smoky kick, add a dash of liquid smoke or extra smoked paprika.
• If the mixture is too thick, adjust the consistency by adding a little water or more tomato sauce.

Store leftover lentil mixture in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over low heat, adding a little water if necessary.

Pair these delightful Vegan Lentil Sloppy Joes with classic potato chips, crispy coleslaw, and a refreshing lemonade or iced tea.