Vegan Lentil Sloppy Joes

Serves 4-5

Enjoy this wholesome take on a classic childhood favorite. Loaded with protein-packed lentils and zesty spices, it’s a satisfying choice for those craving a tasty, plant-based meal.

Ingredients (organic/biodynamic)

  • ½ c. vegetable broth or water
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 2 c. cooked lentils (red or green)
  • 5-6 small tomatoes (1 lb.), chopped
  • 2 Tsp. tomato paste
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. coconut aminos
  • 1 Tbsp. date paste (optional, omit for sugar-free)
  • 1 tsp. smoked paprika
  • Pinch of Celtic Sea Salt®
  • Pinch of freshly ground peppercorns
  • Bibb, Butter, or Romaine lettuce leaves, washed and blotted dry to use as lettuce wraps.


  1. Add a splash of water or vegetable broth to a skillet over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is softened and translucent, adding more water or broth as needed to prevent sticking, about 5 minutes.
  3. Add the cooked lentils to the skillet, along with the chopped tomatoes (with their juices) and tomato paste. Stir to combine.
  4. Add the apple cider vinegar and coconut aminos. If using date paste for sweetness, add it to the skillet as well.
  5. Sprinkle the smoked paprika over the mixture, along with salt and pepper to taste. Stir well to incorporate all the ingredients.
  6. Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
  7. Once the mixture has thickened slightly and the flavors have developed, taste and adjust seasoning if needed.
  8. To serve, spoon the lentil mixture onto lettuce wraps.
  9. Enjoy!

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