One-Pot Wonders

Lentil Sloppy Joe Lettuce Wraps

March  3, 2013
Author Notes

From the moment I tasted "Lentils Like Baked Beans" from "The Art of Living According to Joe Beef: A Cookbook of Sorts" (a souvenir from my trip to the Montreal restaurant last summer), I was in love. I knew I could adapt the recipe in endless ways and make it my own, and that's what I've done here. These Lentil Sloppy Joes are 99% vegetarian (omit the Worcestershire for strict vegetarians), and are satisfying and filling, even for those who typically prefer meat. The lentils are simmered until they are tender, all the while being flavored with sweetness from brown sugar and tomato sauce, acidity from apple cider vinegar, saltiness from Worcestershire sauce, and a bit of kick from black pepper and yellow mustard. Serve the lentils in crisp, cool lettuce leaves, or on their own, topped with a poached egg. —foxeslovelemons

  • Serves 4
  • 1 tablespoon olive oil
  • 1 red or green bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces tomato sauce
  • 1-1/2 cups water
  • 1 cup red lentils, rinsed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons brown sugar
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 8 large iceberg lettuce leaves
In This Recipe
  1. In a Dutch oven or large saucepot with lid, heat oil over medium heat. Add bell pepper; cook 4 to 5 minutes or until softened, stirring frequently. Add garlic, shallot and tomato paste; cook 1 minute, stirring constantly.
  2. Stir in remaining ingredients, except lettuce leaves. Heat to boiling over medium-high heat. Cover with lid, reduce heat to low and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove bay leaf.
  3. Serve lentils wrapped in lettuce leaves.

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