Vegetarian Squeezy Sloppy Joe
Make ‘Meat-free Monday’ happen with this healthy alternative to traditional beef. Packed with pantry staples like spices and lentils, plus a kick of flavour from Primula’s Cheese ‘n’ Jalapeños, this veggie meal feels like anything but a substitution. This hearty meal is quick to make and reheats like a dream.
What you need
- 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
How you do it
Place 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.
Meanwhile, 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.
Add the passata, sugar and spices, and stir well.
Add the cooked lentils to the tomato sauce and stir through. Continue cooking for 5-10 minutes, until the mixture has thickened. Season to taste.
Serve in toasted bread buns with rings of onion and a generous squeeze of Primula Cheese ‘n’ Jalapeños.
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