Easy Lentil Sloppy Joes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup dried brown lentils, rinsed well
02 -
1 tablespoon olive oil
03 -
1 small yellow onion, finely chopped
04 -
½ cup diced carrots
05 -
3 garlic cloves, minced
→ Sauce & Seasonings
06 -
¼ cup ketchup
07 -
2 tablespoons Dijon mustard
08 -
2 tablespoons brown sugar
09 -
1 teaspoon chili powder
10 -
½ teaspoon vegan Worcestershire sauce
11 -
½ teaspoon hot sauce (if you like some heat)
12 -
½ teaspoon salt
13 -
2¼ cups water or vegetable broth
14 -
¼ cup barbecue sauce
→ For Serving
15 -
5 burger buns, toasted
16 -
Lettuce, sliced white onion, pickles, or avocado for topping
# Instructions:
01 -
Turn on your Instant Pot and hit the saute button. Choose normal heat and set it for 7 minutes. Wait until the display says 'hot,' then pour in the olive oil.
02 -
Toss in your chopped onions and carrots. Let them cook for about 6 minutes until they're soft and starting to brown a bit. Add the minced garlic and stir for another minute until it smells amazing.
03 -
Pour in a tablespoon or two of vegetable broth and scrape up any browned bits stuck to the bottom of the pot. This helps prevent burning and adds flavor.
04 -
Throw in the rinsed lentils, ketchup, mustard, brown sugar, chili powder, Worcestershire sauce, hot sauce (if using), salt, and the rest of your water or broth. Don't add the barbecue sauce yet—save that for later.
05 -
Secure the lid on top and make sure the vent is set to 'sealing.' Press the high pressure button and set the timer for 15 minutes. The pot will take around 10 minutes to build up pressure before cooking starts.
06 -
When the timer goes off, let the pressure come down naturally—this takes about 15 minutes. Carefully remove the lid, stir in the barbecue sauce, and you're done!
07 -
Pile the lentil mixture onto toasted burger buns and top with whatever you like—lettuce, onion, pickles, or avocado all work great.
# Notes:
01 -
Brown lentils work best here because they cook faster than green ones. If you only have green lentils, add 2-3 extra minutes of cooking time. Don't use red or orange lentils—they'll turn to mush.
02 -
If your lentils aren't as soft as you'd like after the initial cook time, just pressure cook them for another 2 minutes and do a quick release. Repeat if needed.
03 -
Want to make more? Just double everything, including the liquid, and keep the cooking time the same.
04 -
To freeze: Let the filling cool down completely, then transfer to a freezer-safe container. It'll keep for up to 3 months. Thaw in the fridge overnight or reheat straight from frozen on the stove or in the microwave.