CentMenu / Dinner · Lunch
Beef and lentil sloppy joes
Lentils and grated vegetables make a tangy beef sandwich filling go further.
No dairy ingredients
Ingredients
4 servings · US + metric
- 14.11 oz (400 g) ground beef
- 8.47 oz (240 g) cooked lentils
- 4 burger buns
- 1 onion
- 2 carrots
- 1 green bell pepper
- 8.82 oz (250 g) passata
- 2¼ tbsp (40 g) ketchup
- 2 tsp (10 g) mustard
- 1 tbsp (15 ml) wine vinegar
- 1¼ tbsp (20 ml) sunflower oil
- ½ tsp (3 g) salt
Let’s cook
Heat 1¼ tbsp (20 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and 2 carrots and sauté for 5 minutes.
Dice 1 green bell pepper; add with 14.11 oz (400 g) ground beef and fry over medium-high heat for 8 minutes, breaking up the meat.
Drain and rinse 8.47 oz (240 g) cooked lentils; add with 8.82 oz (250 g) passata, 2¼ tbsp (40 g) ketchup, 2 tsp (10 g) mustard, 1 tbsp (15 ml) wine vinegar and ½ tsp (3 g) salt.
Simmer over low heat for 15 minutes, until thick and the beef reaches 160 °F (71 °C); spoon into split 4 burger buns.