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Filed under: Gluten-Free, Gluten-Free, Yummy

Gluten-Free Sloppy Joes

Where’s the beef? Who cares! Lentils make for an equally tasty and protein-packed sandwich filling that’s easier on the planet (and your budget). If you’ve got any leftovers, try serving them over gluten-free elbow macaroni.

Total time: 30 to 35 minutes


1 1/4 cups French lentils, picked over and rinsed

1 tablespoon olive oil

1 large yellow onion, diced

2 green bell peppers, diced

2 teaspoons ground cumin

1 teaspoon smoked paprika

2 tablespoons dark brown sugar

1 jalapeño pepper, seeded and minced (optional)

2 cups of your favorite tomato sauce

1/3 cup water


4 to 6 whole-wheat or gluten-free hamburger buns


  1. In a medium stock pot, add the lentils with enough water to cover by 2 to 3 inches. Cover, bring to a boil, then simmer, partially covered, for 20 to 25 minutes, until tender. Drain the lentils.
  2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5 to 7 minutes, until soft and translucent. Add the bell peppers and sauté for 5 minutes longer.
  3. Add the cumin, paprika, brown sugar, and jalapeño, if using. Cook 1 minute, then add the marinara sauce and water. Season to taste with salt. Bring to a boil, then reduce to a simmer for 5 to 10 minutes.
  4. Add the lentils to the sloppy joe mixture. Season to taste and cook for 5 minutes longer, until the flavors have blended.
  5. Scoop the sloppy joe mixture into the hamburger buns and serve.

Per serving: calories 300, fat 5 g, protein 11 g, carbohydrates 58 g, dietary fiber 9 g

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