PREP TIME15 mins
COOK TIME30 mins
TOTAL TIME45 mins
COURSEMain Course
CUISINEAmerican
SERVINGS6
CALORIES311 kcal
EQUIPMENT
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Instant Pot or other electric pressure cooker
INGREDIENTS
- 2 cups uncooked brown lentils
- 4 cups vegetable broth
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 15 ounce can tomato sauce
- 2 tablespoons yellow mustard
- 2 tablespoons low sodium soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons chili powder
- 2 tablespoons brown sugar, maple syrup, or sweetener of choice
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
INSTRUCTIONS
To cook in an Instant Pot or similar pressure cooker
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Saute the onion and bell pepper in the Instant Pot on the Saute setting. Add small amounts of water when the vegetables start to stick.
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When the onions are soft and translucent, add the garlic and saute for about 2 minutes.
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Add the remaining ingredients. Press stop on the Instant Pot. Then place the lid on the pot, turn the lid to seal, and set the pot to cook on the Manual or High Pressure setting for 6 minutes with a natural pressure release.
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When the pressure has come down, open the pot and stir the sloppy lentils.
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Serve as a sandwich or open face on a bun or your favorite toasted whole grain bread.
To cook on the stove top
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In a large pot, saute the onion and green bell pepper in a small amount of water over medium heat until the onion is translucent. If the onion starts to stick to the bottom of the pot, add a little more water to release it.
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Add the garlic and saute for another minute or two.
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Add the lentils, 5 cups of vegetable broth, and the remaining ingredients and bring to a boil. Cover the pot and simmer over low heat until the lentils are soft, stirring occasionally. This should take about 20 minutes.
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Remove the lid and check the consistency. If it is too watery, simmer for another 10 minutes of so uncovered. If it is too thick, add a little more water or broth.
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Serve as a sandwich or open face on a bun or your favorite toasted whole grain bread.
NOTES
Leftovers can be stored in the refrigerator in an air tight container for up to 5 days. These sloppy lentils can also be stored in the freezer for
up to 4 months.
Top with sliced onion, pickle slices, sliced avocado, or sliced cabbage.
If you don’t have an Instant Pot, this recipe can be cooked on the stove top.
NUTRITION
Calories: 311kcalCarbohydrates: 57.6gProtein: 17.4gFat: 1.5gSodium: 929mgFiber: 28.1gSugar: 9.5gVitamin A: 1285.5IUVitamin C: 13.39mgCalcium: 99.51mgIron: 6.31mg
