Servings: 6
Prep time: 10 min Cooking time: 20 min
Ingredients
1 lb green or brown lentils
1 Tbsp avocado oil
1 medium onion, finely chopped
1 garlic clove, finely minced
1 bell pepper, finely chopped
1 can tomato sauce (15 oz), low sodium
1/2 cup unsweetened ketchup
2 Tbsp maple syrup
1/2 tsp dry mustard
1 Tbsp chili powder
2 Tbsp apple cider vinegar
4 cups (32 oz) vegetable broth, low sodium
6 whole grain buns
Directions
1. Rinse and drain the lentils.
2. Select “Sauté” setting on Instant Pot. Add olive oil.
3. Once hot, add the onion, garlic and bell pepper and sauté for 5 minutes.
4. Press “Cancel”. Add the lentils, tomato sauce, ketchup, syrup, mustard, chili powder, vinegar and broth. Stir to combine.
5. Cover and cook on high pressure for 15 minutes, with valve sealing, then let the pressure naturally release for 10 minutes.
6. Serve sloppy joe filling on whole grain buns with slices of avocado and arugula.
Notes:
Slow cooker instructions: Follow steps 1-4. For step 5, cover and cook on high for 4 hours or low for 8 hours.
To make this recipe gluten free, use gluten free buns.
Recipe adapted from yummymummykitchen.com
