We love this vegetarian take on a classic! It's wonderful on the Sourdough Potato Buns at the Mill + Bakery, but it's delicious with any bun or bread. Our premium Flourist French Lentils are the perfect texture for this recipe.
Sloppy Joe Mix
1 cup (200g) dry Flourist French Lentils
4 cups water for cooking lentils
3 tbsp olive oil
1 medium yellow onion, chopped
1 tsp salt
1 medium red bell pepper, chopped finely
1 garlic clove, minced (optional)
2 tsp chilli powder
2 tsp smoked paprika
1 tsp dried chipotle powder
3 tbsp tomato paste
1.5 cups tomato passata
1 tbsp pickle juice (use any pickle brine for this)
2 tsp soy sauce (or Worcestershire sauce)
3 tbsp dijon mustard
3 tbsp maple syrup
Cook the lentils by combining the lentils and the 4 cups water in a saucepan. Cover and bring to a boil with the lid on. Cook for 20-25 minutes, until soft but still firm, and then drain and set aside. The lentils can be cooked ahead and kept in the refrigerator until you are ready to make the filling.
To make the filling, heat the olive oil in a wide heavy bottomed pan. Add the onion and salt and cook on medium for 15 minutes, stirring regularly to keep the heat evenly distributed. Add the chopped red pepper and cook for 5 more minutes until both are soft.
Add the garlic, chilli powder, smoked paprika and chipotle powder and cook for 3-4 minutes until the spices are fragrant. Add the tomato paste, passata, pickle juice, soy sauce, mustard and maple syrup and stir well. Add the cooked lentils and stir. Cook on medium for 10 minutes until the sauce has thickened and is piping hot throughout.
We suggest serving on a warm bun with mayonnaise, or any other toppings such as pickled red onions, lettuce, grated cheese, a dollop of yoghurt or slices of avocado.
Makes enough for 9-10 buns, using approximately 100g or 1/4 cup of filling for each bun.