Smoky Lentil Sloppy Buns
- Anthology of Crumbs
- Sep 26
- 1 min read
1
Searing the Beef
Inspiration: Adapted with gratitude from Oh She Glows.
Substitutions: Soy sauce for tamari, coconut sugar for maple, or add chipotle for more heat.
Serving: Delicious with a simple green salad or piled beside roasted potato wedges.
Make-ahead: Lentil mixture can be prepared up to 2 days ahead and reheated.
Wine pairing: Pair with a juicy pinot noir or a malty amber ale.
Leftovers: Store lentil filling in the fridge up to 4 days, or freeze in portions for quick meals.
Notes
1
Preheat oven to 400°F. Arrange buns split side up on a baking sheet.
2
Slice onion in half. Cut one half into thin rounds for garnish, and finely chop the other half to measure about 1 cup.
3
Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking 5 to 6 minutes until softened.
4
Stir in chili powder, smoked paprika, and cumin. Cook 1 minute until fragrant.
5
Add tomato sauce, roasted red peppers, sundried tomatoes, lentils, tamari, balsamic vinegar, maple syrup, salt, and pepper. Simmer 5 to 8 minutes until slightly thickened.
6
While lentils cook, toast buns in the oven for 6 to 8 minutes until lightly crisp.
7
Stir apple cider vinegar into lentils if desired. Adjust seasoning.
8
Spoon lentil mixture onto toasted buns. Top with onion rounds and cashew sour cream if using. Serve immediately.
Instructions
4 hamburger buns
1 extra large red onion
2 Tbsp extra virgin olive oil
4 garlic cloves (minced)
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 ¼ cups tomato sauce
⅔ cup jarred roasted red peppers (diced drained)
⅓ cup oil packed unsalted sundried tomatoes (chopped drained)
1 can lentils 398 ml (drained rinsed)
1 ½ Tbsp tamari
1 ½ Tbsp balsamic vinegar
1 ½ Tbsp pure maple syrup
½ to ¾ tsp fine sea salt (to taste)
freshly ground black pepper
½ tsp apple cider vinegar (optional to taste)
cashew sour cream (optional for serving)
Smoky Lentil Sloppy Buns
Anthology of Crumbs
This recipe began with Angela Liddon’s Oh She Glows cookbook, where lentils stood in for the ground meat of the sloppy joes we grew up with. Here it takes on its own Anthology chapter—roasted peppers and sundried tomatoes folded in for richness, maple for warmth, and tamari for a savory edge. The result is still as messy and comforting as ever, but layered with flavors that make each bite linger a little longer.
Servings :
4
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
0
Total Time
40 min
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