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Lentil and Veggie Sloppy Joes

Author Noelle Parton


  • Cooked lentils preferably sprouted or at least soaked about 8 hours before cooking
  • Cauliflower riced or chopped into small pieces (do it!!)
  • Onion diced
  • Mushrooms diced
  • Zucchini or yellow squash diced
  • Garlic cloves or powder
  • Tomato sauce or pureed diced tomatoes I like mine left a little chunky
  • High quality unsulphured molasses or coconut sugar
  • Coconut aminos optional
  • Raw apple cider vinegar optional
  • Cumin
  • Chili powder optional
  • Himalayan sea salt to taste
  • Kelp or dulse granules great source of natural iodine and only need a sprinkle!


  1. The amounts of each ingredient will depend on how much your making, obviously, so use as much of the vegetables and lentils as you need. I go about 1/3 lentils to 2/3 veggies. Pack 'em in there!
  2. Saute or caramelize the garlic, onions, and mushrooms with a sprinkle of salt. When the vegetables begin to stick, simply add a splash of water and stir.
  3. Add in the diced zucchini and riced cauliflower, and cook until just through before adding the lentils.
  4. For the sauce: add enough tomatoes to thoroughly coat the entire mixture, slowly add in your molasses about a spoonful at a time until it is mildly present, and the other seasonings to your taste.
  5. Yes, taste as you go! If you like more of a smoky flavor, use more cumin or chili powder. If you like more of a tangy flavor, use a splash or vinegar. Make sure you use enough salt to enhance those flavors.
  6. Turn on low, cover, and simmer for about 15 minutes until the sauce has thickened.