Lentil sloppy joes
A vegetarian spin on classic sloppy joes with brown lentils simmered in a sweet-tangy tomato sauce, then piled onto toasted hamburger buns. The filling cooks down until thick and glossy so it stays put instead of running off the bread. This recipe makes 4 sandwiches, enough for 2 hearty servings, and comes together in one skillet with pantry-friendly ingredients.
Estimated calories and US ingredient costs.
For a doubled batch, use a 5- to 6-quart Dutch oven or a very wide 12-inch deep skillet so the lentils reduce evenly instead of steaming. Keep the heat at a steady simmer rather than raising the burner, and toast the buns in batches so they do not soften while waiting. The lentils absorb liquid as they cook and again as they sit, so the finished consistency may need a small splash of water after scaling rather than a full extra simmer.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftSoften the vegetables
~8 minSoften the vegetables.
Heat 1 tbsp olive oil in a 12-inch skillet or wide sauté pan over medium heat.
Add 4 oz finely diced yellow onion and 3 oz finely diced green bell pepper.
Cook, stirring often, for 6 to 8 minutes, until the onion looks translucent and the pepper has softened without taking on much color.
Ingredients
- 1 tbspOlive oil
- 4 oz total for recipeYellow onion
- 3 ozGreen bell pepper
Toast the aromatics
~1 minToast the aromatics.
Stir in 2 tsp minced garlic, 2 tbsp tomato paste, and 1 tsp smoked paprika.
Cook for 1 minute, stirring constantly and scraping the pan, until the tomato paste darkens a shade and the mixture smells sweet and concentrated rather than raw.
Ingredients
- 2 tspGarlic
- 2 tbspTomato paste
- 1 tspSmoked paprika
Simmer the lentils
~22 minSimmer the lentils.
Add 1 cup dry brown lentils, 2 1/2 cups water, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Bring to a boil, then reduce to a lively simmer.
Partly cover and cook for 20 to 22 minutes, stirring once or twice, until the lentils are tender and most of the water is absorbed.
Ingredients
- 1 cupDry brown lentils
- 2 1/2 cupsWater
- 1/2 tspKosher salt
- 1/4 tspBlack pepper
Build the sloppy joe sauce
~7 minBuild the sloppy joe sauce.
Stir in 1/2 cup ketchup, 1 tbsp low-sodium soy sauce, 1 tbsp yellow mustard, 1 tbsp packed brown sugar, and 1 tbsp apple cider vinegar.
Simmer uncovered for 5 to 7 minutes, stirring frequently, until the filling is thick, glossy, and mounds on a spoon.
If it still looks loose, keep simmering until the excess liquid cooks off.
Ingredients
- 1/2 cupKetchup
- 1 tbspLow-sodium soy sauce
- 1 tbspYellow mustard
- 1 tbspPacked brown sugar
- 1 tbspApple cider vinegar
Adjust the texture
~3 minAdjust the texture.
Taste the filling and decide whether it needs a little more reduction.
If it is too thick to spread, stir in 1 to 2 tbsp water.
If it seems too loose, keep it at a gentle simmer for another minute or two so it clings to the lentils instead of pooling at the bottom of the pan.
Ingredients
- 1 cup total for recipeDry brown lentils
Toast the buns
~2 minToast the buns.
While the filling finishes, split 4 hamburger buns and toast them cut-side down in a dry skillet over medium heat for 1 to 2 minutes, or until lightly golden.
A toasted cut side helps the buns hold up to the saucy lentils.
Ingredients
- 4 total for recipeHamburger buns, split
Assemble and serve
~1 minAssemble
Spoon the hot lentil mixture onto the bottom halves of the toasted buns, dividing it evenly.
Top with the bun lids
For a cleaner bite, let the filling settle in the buns for 30 seconds before closing them.
Ingredients
- 4 total for recipeHamburger buns, split
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Lentil sloppy joes: serve.
Lentil sloppy joes: serve right away while the filling is steamy and the bread still has some crunch.
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Read the traditional recipe
Ingredients
For 2 people
- 1 tbsp olive oil
- 4 oz yellow onion, finely diced
- 3 oz green bell pepper, finely diced
- 2 tsp minced garlic
- 1 cup dry brown lentils, rinsed
- 2 1/2 cups water
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 cup ketchup
- 1 tbsp low-sodium soy sauce
- 1 tbsp yellow mustard
- 1 tbsp packed brown sugar
- 1 tbsp apple cider vinegar
- 4 hamburger buns, split
Method
- Soften the vegetablesHeat 1 tbsp olive oil in a 12-inch skillet or wide sauté pan over medium heat. Add 4 oz finely diced yellow onion and 3 oz finely diced green bell pepper. Cook, stirring often, for 6 to 8 minutes, until the onion looks translucent and the pepper has softened without taking on much color.
- Toast the aromaticsStir in 2 tsp minced garlic, 2 tbsp tomato paste, and 1 tsp smoked paprika. Cook for 1 minute, stirring constantly and scraping the pan, until the tomato paste darkens a shade and the mixture smells sweet and concentrated rather than raw.
- Simmer the lentilsAdd 1 cup dry brown lentils, 2 1/2 cups water, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a boil, then reduce to a lively simmer. Partly cover and cook for 20 to 22 minutes, stirring once or twice, until the lentils are tender and most of the water is absorbed.
- Build the sloppy joe sauceStir in 1/2 cup ketchup, 1 tbsp low-sodium soy sauce, 1 tbsp yellow mustard, 1 tbsp packed brown sugar, and 1 tbsp apple cider vinegar. Simmer uncovered for 5 to 7 minutes, stirring frequently, until the filling is thick, glossy, and mounds on a spoon. If it still looks loose, keep simmering until the excess liquid cooks off.
- Adjust the textureTaste the filling and decide whether it needs a little more reduction. If it is too thick to spread, stir in 1 to 2 tbsp water. If it seems too loose, keep it at a gentle simmer for another minute or two so it clings to the lentils instead of pooling at the bottom of the pan.
- Toast the bunsWhile the filling finishes, split 4 hamburger buns and toast them cut-side down in a dry skillet over medium heat for 1 to 2 minutes, or until lightly golden. A toasted cut side helps the buns hold up to the saucy lentils.
- Assemble and serveSpoon the hot lentil mixture onto the bottom halves of the toasted buns, dividing it evenly. Top with the bun lids and serve right away while the filling is steamy and the bread still has some crunch. For a cleaner bite, let the filling settle in the buns for 30 seconds before closing them.
Before you cook
What to get ready
Heavy saucepan, spoon, colander and measuring jug.
Use brown lentils and keep the sauce ingredients measured for after they soften.
If something needs adjusting
Filling falls out of the bun
Simmer until spoonable rather than soupy, then let it stand briefly before filling toasted buns.
The pot thickens before serving
Beans and lentils absorb liquid as they stand. Add hot water a little at a time and taste again before adding more salt.
Store for later
Refrigerate in shallow portions and reheat to 165°F, stirring and adding water if needed. Freeze meal-sized portions if they will not be eaten soon.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining buns for black-bean burgers.
Next use for your ingredients: Black bean burgers →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Let the filling simmer uncovered long enough to lose its soupy edge. Lentils keep absorbing liquid off the heat, so stop when the mixture is thick enough to mound on a spoon, not when it is dry. If it tightens too much before serving, stir in a splash of water and warm it through for 30 seconds.
Make it work for you
Green or brown lentils work best because they keep their shape. Red lentils will break down more and make the filling softer and saucier, so shorten the simmer slightly if you use them. For a gluten-free version, use sturdy gluten-free buns and toast them well so they do not collapse under the filling.
Use more of your brown lentils and yellow onion in lentil shepherds pie.
Can I make the lentil filling ahead?
Yes. Cook the filling up to 3 days ahead, cool it quickly, and refrigerate it covered. Reheat it in a skillet over medium-low with a splash of water until steaming hot and 165 F. Toast the buns just before serving so they stay crisp.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.