Vegan Lentil Sloppy Joes

Serves: 4 sandwiches

By Deanna Segrave-Daly – Teaspoon of Spice

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion (about ½ medium)
  • 1 cup chopped bell pepper (about 1 medium)
  • 2 garlic cloves, minced
  • 1 (15-ounce) can lentils, drained and rinsed (or 2 ¼ cups cooked lentils)
  • 1 (14.5-ounce) can low-sodium diced tomatoes, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • ¼ teaspoon Ac’cent flavor enhancer
  • ¼ teaspoon kosher or sea salt
  • 4 whole-wheat pita breads, split open
  • 1 ½ cups chopped seedless cucumber (1 medium)
  • 1 cup chopped romaine lettuce

Instructions

  1. In a pot over medium-high heat, heat oil. Add onion and bell pepper, cook for 4 minutes, stirring frequently. Add garlic and cook for another minute, stirring often.
  2. Add lentils, canned tomatoes, cumin, thyme, Ac’cent and salt. Turn heat to medium and cook for 10 minutes or until most of the liquid is absorbed, stirring occasionally.
  3. Stuff each pita with the lentil mix. Layer with cucumbers and lettuce, serve.
  • Calories: 335
  • Fat: 5 g
  • Protein: 16 g
  • Sodium: 620 mg
  • Carbohydrate: 58 g
  • Fiber: 12 g