Sloppy Lennys
This vegetarian take on sloppy joes is made with red lentils and an assertive blend of seasonings. Serve it between buns or in bowls, topped with Fritos.
Serves4
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For this vegetarian spin on sloppy Joes, red lentils — the “Lennys” in the recipe title — are seasoned with a bold mixture of pickled peppers, mustard, soy sauce, chili powder, and ketchup. The result is excellent between buns but also by the bowlful. Either way, Fritos make a great topping!
Sloppy Lennys Recipe
This vegetarian take on sloppy joes is made with red lentils and an assertive blend of seasonings. Serve it between buns or in bowls, topped with Fritos.
Serves 4
Nutritional Info
Ingredients
- 1
large yellow onion
- 3
pickled peppers (cherry, Peppadew) plus 1 tablespoon brine
- 1/4 cup
extra-virgin olive oil
Kosher salt
- 1 tablespoon
chili powder
- 1 cup
red lentils
- 1/2 cup
ketchup
- 2 tablespoons
Dijon mustard
- 1 tablespoon
dark brown sugar
- 1 tablespoon
low-sodium soy sauce
- 1 teaspoon
freshly ground black pepper
- 4
burger buns
Instructions
Coarsely chop 1 large yellow onion and 3 pickled peppers (cherry, Peppadew), flicking away any seeds (hold on to the jar).
In a large Dutch oven, heat 1/4 cup extra-virgin olive oil over medium. Add the onion and peppers, season with 1/4 teaspoon salt, and cook until softened and starting to brown, 5 to 7 minutes. Add 1 tablespoon chili powder and cook until fragrant, 1 minute. Add 1 tablespoon pickled pepper brine and stir, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
Add all this stuff: 4 cups water, 1 cup red lentils, 1/2 cup ketchup, 2 tablespoons Dijon mustard, 1 tablespoon dark brown sugar, 1 tablespoon low-sodium soy sauce, and 1 teaspoon ground black pepper. Season with 1 1/2 teaspoons salt.
Bring to a simmer, then reduce the heat to medium-low and cook, stirring to unstick any lentils, until the lentils are tender and start to fall apart, 20 to 25 minutes. If you want less slop, keep simmering until it’s as thick as you want. If the mixture looks dry and the lentils aren’t done yet, add more water. (Keeps for up to 4 days in the fridge. Rewarm with water to loosen.)
Eat the sloppy lentils—excuse me, Lennys—on toasted burger buns with more sliced pickled peppers.
Recipe Notes
For crunch, top with Fritos or fried onions.
Reprinted from I Dream of Dinner (so You Don’t Have To). Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.