Vegetarian Sloppy Joe


November 29, 2018

A healthy alternative to traditional beef and packed with flavour!


475ml vegetable stock

200g green lentils, drained

2tbsp olive oil

½ onion, diced

2 garlic cloves, minced

½ green pepper, diced

Salt and pepper

500g tomato passata

1-2tbsp caster sugar

2tsp smoked paprika

2tsp chilli powder

1tsp ground cumin

4 bread buns, toasted

150g Primula Cheese with Jalapeños


1Place a saucepan over a medium-high heat. Add the stock and green lentils and bring to a low boil. Reduce the heat to a simmer and cook uncovered for 18-20 minutes, or until tender. Drain and set aside.

2Meanwhile, heat a large skillet over a medium heat. Add the oil, onion, garlic, and green pepper and season to taste. Cook for 5 minutes, stirring regularly until the onions and pepper are tender and golden.

3Add the passata, sugar and spices and stir well.

4Add the cooked lentils to the tomato sauce and stir through. Continue cooking for 5-10 minutes, until the mixture has thickened. Season to taste.

5Serve in toasted bread buns with rings of onion and a generous squeeze of Primula Cheese with Jalapeños.


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