Lentil Sloppy Joes

6 People
60 min.
easy

Make a large pot of this delicious lentil ragu and keep it on hand in the freezer – it goes on roasted potatoes, spaghetti, toast or delicious just as is.

Tips

To cut down on cooking time – used 2 tins lentils, drained and rinsed reduce the stock quantity to 125ml (1/2 cup) and only simmer for 10 minutes after adding the lentils.

Perfect for meal prep for singles or couples – Make the lentil part of the recipe (but leave the cheese and rolls for when you are ready to serve), leave to cool and divide into portion sized fridge safe bowls (that seal tightly). If stored correctly it will last in the fridge for 3 days or freeze in portions.

Ingredients

1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red, yellow or green pepper, finely diced
250 ml (1 cup) uncooked green lentils
250 ml (1 cup) boiling water
1 Knorr Vegetable Stock Pot
410 g (1 tin) chopped tomatoes
60 ml (4 Tbsp) tomato sauce
15 ml (1 Tbsp) Worcestershire sauce
4 rolls for serving
250 ml (1 cup) cheese (or vegan cheese) *optional

Cooking Method

Heat the oil in a large pan and cook the onions over medium heat for about 7 minutes until onions are soft and starting to brown.
Add the garlic and peppers and cook for another 3 minutes.
Add the lentils, boiling water, Knorr Vegetable Stock Pot, chopped tomatoes, tomato sauce and Worcestershire sauce and leave to simmer over a low heat for 25 minutes or until the lentils are cooked and the sauce has become thick and rich.
Cut the rolls in half and toast them.
Serve the rolls with a generous serving of lentils and a sprinkling of cheese.