November 8, 2009

Snobby Joes

by IsaChandra

Serves 4 to 6

Image courtesty Seitan Is My Motor

Everyone loves Sloppy Joes! This version thinks its better than everyone because it contains no meat. And there’s no soy, either. Lentils are the perfect texture for vegetarian sloppy Joes.

1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard

4 to 6 kaiser rolls or sesame buns (optional – for serving)

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.  Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

  • November 18, 2010 at 4:15 am: danielle

    do i need to use green lentils or can i use brown ones?

  • November 28, 2010 at 12:05 am: greg

    We used red lentils and it was fantastic! We also toned down the chili powder to 2 tablespoons to suit our spicy tolerances. Another great recipe from PPK. Please keep them coming!

  • November 30, 2010 at 12:31 am: Spooky

    I didn’t have any chili powder so used cayenne pepper, herbes de provence, and kosher salt. Used brown lentils. The maple syrup seemed like a lot but it came out perfectly!

  • December 14, 2010 at 12:43 am: Kayla

    This looks really good. Ive been meaning to try this. It looks almost as good as the roasted eggplant muff(something or other) than was in Veganonicon.

  • January 3, 2011 at 12:16 am: Nic

    Just made this for dinner. Sinfully good!

  • January 7, 2011 at 1:54 am: Patti

    I was a little worried about the mustard and syrup but they made this recipe sooooo much better. These “Snobby Joes” rock!!!

  • January 9, 2011 at 11:07 pm: Mandy

    Just made these and LOVED them. Even the carnivorous men in the house liked them and had seconds!

  • January 10, 2011 at 5:46 am: Paula

    THIS WAS AWESOME!!! I’m not even sure how I ran across your website yesterday, but I know that I’ll be checking it out regularly for future recipes. Thanks so much. :)

  • January 12, 2011 at 8:52 pm: Tony

    Just made this… and it ROCKS! My kids LOVE it… I am just hoping there are leftovers for me when I get off of work!

  • January 14, 2011 at 3:32 pm: Ariel

    I would love to make this recipe but am currently living in Buenos Aires, Argentina and maple syrup is actually unheard of here. There are specialty places I can go to get it but instead of spending a fortune for a theoretical one-time use is there anything I can substitute it with? Thanks so much!

    • January 14, 2011 at 8:31 pm: IsaChandra

      Sure, use agave or just plain old sugar (brown sugar preferably.)

  • January 22, 2011 at 11:19 pm: abracadabra

    This served as inspiration for a very popular meal the other evening — I had leftover basic pasta sauce, lentils, but no mustard, syrup, or tomato paste and no desire to drag myself to the store to go shopping. Thus we had deconstructed “meatball” sandwiches and my daughter took it for lunch the next day and actually ate it.

    I love the site and stop by often for recipes and inspiration!

  • January 27, 2011 at 10:59 pm: Drew MacKenzie

    This is totally amazing, husband and kids all loved it! I will definately make this again! thx:)

  • January 29, 2011 at 2:50 am: squashtoast

    This is *fantastic*. It took everything I loved about sloppy joes (lots of tomato, some spice, a little tangy-ness and a hint of sweetness) and made it even better. I used some sweet and hot mustard that gave it a nice zing and I think I might try adding some cayenne pepper next time. I’m definitely glad that I made a double recipe…

  • January 31, 2011 at 4:03 am: Emily

    Yum! I just made this tonight and it was really good!

  • February 19, 2011 at 6:17 pm: Ieeegla

    If you substitute a jar of salsa for the tomato sauce, it adds a nice amount of spicy.

  • February 20, 2011 at 3:20 am: Molly

    i did like these with my normal extreme dose of ketchup. But…. the texture was really weird to me. Any suggestions?

  • March 9, 2011 at 4:28 am: Emily

    Made this for dinner tonight as the recipe is written, though the time to cook my lentils was shorter; I watched them closely to make sure they didn’t get too mushy. It’s very good, but next time I will scale back on the tomato paste or maybe leave it out or bump something else up so it’s not quite as tomato-y. All in all, will make again- thanks for a great recipe!!

  • March 10, 2011 at 12:15 am: Tawnia

    These turned out very yummy. I used vegetable broth instead of tomato sauce. I also made some extra lentils and cooked them with taco seasoning for tacos. They were amazing!

    In regards to the texture Molly, I mashed mine up some. Probably half mashed, half whole. I think it helped.

  • March 17, 2011 at 3:54 am: Em

    SO SO GOOD!!! better than regular sloppy joes — tons of flavor and no yucky dripping grease. And REALLY easy… this is definitely going into my regular rotation.

  • March 21, 2011 at 12:54 am: dreadymuffin

    my omni husband even loved these! I’m making a huge batch to take with me to a party this weekend. Thanks Isa, you rock!

  • April 10, 2011 at 7:09 pm: Glenn

    Oh hell YEAH!! Our omnivorous household LOVED these. We used the leftovers to make Snobby Tortas. Just added some diced potatoes, shredded cabbage, avocado and copious amounts of hot sauce. Mucho gusto!

  • April 10, 2011 at 10:58 pm: Jan

    Delicious! But I had a hard time getting my lentils as tender as I would have liked, even after twice the recommended cooking time. This seems to happen when I buy them in the bulk foods section. Any tips or tricks?

  • April 12, 2011 at 3:23 am: AC

    i substituted honey for the maple syrup (which i suppose is not vegan, but cheaper, for my vegetarian & omnivorous brethren) and it was PRETTY MUCH THE BEST THING I’VE EVER EATEN EVER. tons of leftovers and cost like $3 to make!

  • April 12, 2011 at 3:24 am: AC

    oh, and Jan, i soaked my lentils first for maybe 4 hours. it cuts down the cooking time considerably. :)

  • April 13, 2011 at 4:50 am: Heather

    I’m from Australia, and am not too sure about some of the ingredients you’ve mentioned. When we say Tomato Sauce, we mean Ketchup. Or something similar. When you say it, do you mean a passata or something? Because I’m pretty sure if I used our tomato sauce it would taste… not how you intended.

  • April 19, 2011 at 2:04 am: Annaliese

    I just made this and it is awesome! I cook for 1 though – does it freeze well?

  • April 23, 2011 at 12:18 am: Michele

    Heather, tomato sauce is not ketchup. It is like really cooked down tomatoes, to a sauce consistency. In the US, it’s bought in a can. Probably a marinara spagetti sauce could be substituted, if you don’t want the trouble of cooking down fresh, peeled and seeded tomatoes yourself.

  • April 24, 2011 at 12:11 am: meredith

    These were great! I made a second batch this week because I thought it was that delicious. And it is cheap!!!!!

  • May 1, 2011 at 11:15 pm: DANNY

    this was yummy , mustard and maple syrup is what barbecue sauce is people , its not a dangerous combination !! hehe

  • May 1, 2011 at 11:17 pm: DANNY

    The other day I ran out of tomatoe sauce and used tomatoe soup in a can , and tasted exactly the same :D

  • May 5, 2011 at 3:49 am: Heather

    Awesome, thanks Michele and Danny – I wanted to cook it as soon as I read it, but if I had made a mistake with that it could have scarred me :) But I made the tomato sauce by cooking down some tinned tomatoes, and it was DELICIOUS. YUMTIMES. Also used honey because over here actual maple syrup is about the same price as gold. Thanks for the tips guys!

  • May 7, 2011 at 8:15 am: Clare McNally

    Hey Heather, I’m from Adelaide and since honey is not a vegan food and maple syrup is ridiculously expensive you could try using agave nector. You can pick it up at most organic food shops – very available in Sydney and Melbourne. But I also order it online from Bio-Distributors a company from Tasi. You use a bit less than honey and buy in bulk so it goes a really long way. I think the cruelty free shop also has it – they have good cheese and chocolate too. Wishing we had more of a veggie way of life here. Hope you come back to read this. Cheers, Clare.

  • May 11, 2011 at 1:54 am: Diana

    A number of your recipes have been on my “must try” list for quite some time, but this is the first one I’ve tried. It’s SO good I’m afraid I might eat the whole pot before dinner tomorrow! You really created some amazing flavors, with really easy ingredients. Can’t wait to try the others!

  • May 11, 2011 at 10:38 pm: Jess

    This is absolutely divine. It’s a staple for me now.

  • May 13, 2011 at 4:19 pm: Joan

    One Tbsp mustard—dry or wet mustard?

    • May 17, 2011 at 9:19 pm: IsaChandra


  • May 16, 2011 at 12:44 am: Sherri

    Awesome recipe! Best sloppy joes I have ever had. Previously used ground Boca beef – this lentil recipe is much better. I can also envision eating these lentils over rice as a main course. Thanks so much.

  • May 18, 2011 at 8:46 pm: renee dv

    Just found your website after reading your comment on wheat free meat free and I am so glad I decided to check it out- you have such easy but tasty food, I love it! Thanks for sharing

  • May 23, 2011 at 1:33 pm: RaisyDaisy

    Really looking forward to trying this out! Your recipes are amazing (just got Vcon on my kindle)

    FYI – For all of the non-US people on here tomato sauce = passata =D

  • May 27, 2011 at 8:23 pm: Ashley

    What a great idea! I can’t wait to try!

  • July 5, 2011 at 4:12 am: Allison

    These came out really good. I used half green, half red bell pepper and since I have seen Ancho chili powder called for in few of these recipes, I got that instead of a mixed chili powder. I like spice, but I think 3 tbsp was approaching the saturation point for this particular chili powder. On the other hand, it’s been about 4 days since I made this, and it has mellowed out in the fridge and tastes absolutely lovely now. I have been eating it with tortilla chips and it’s to die for. I imagine this would be an excellent quick and dirty curry base, using different spices. So good–must make more!!

  • July 21, 2011 at 11:08 pm: Fred

    This makes a fantastic pasta sauce too!

  • July 25, 2011 at 9:43 pm: Jan

    Finally got around to making these again at my daughter’s request, but this time I soaked the lentils first. (Thanks, AC, for the tip!) Fabulous! My husband was a bit reluctant to eat this batch because of the lentils’ tough texture last time, but he was pleasantly surprised and said they were quite tasty. So now this will become a staple at our house.

  • August 22, 2011 at 1:10 pm: Sandra

    I have been making this for over a year now and it is without doubt one of my favorite meals! I usually make it with brown lentils and love having it with mashed potatoes, wonderful comfort food! Thank you so much for the recipe!

  • August 28, 2011 at 11:15 pm: Brooke

    So my fiancé and I were craving some sloppy joes but of course were both vegan and it’s hard to find a recipe without meat. But I figured why not google vegan sloppy joes? I’m so glad I did because your recipe came up! I just made it for dinner and it wad amazing!!! It was fiancé approved and will definitely be making this on the regular. Thank you for this fun recipe!:)

  • September 5, 2011 at 1:51 am: Rebecca

    Holy vegan-cow, these were delicious. I haven’t had sloppy joes for about 15 years, so I can’t say whether or not they tasted like sloppy joes. But, they did taste amazing. I really like that it had a lentil-base instead of a faux-meat base.

  • September 27, 2011 at 10:41 am: Priscilla Beaulieu

    even though i am a vegan, i never had a lentil sloppy joes before, but i have to admit: it’s great! love it! :D

  • October 2, 2011 at 10:28 pm: Tiny

    Just made these…haven’t had a sloppy joe in 4 or 5 years and thought these were amazing. First time cooking lentils and may have overcooked them just a tiny bit but they’ll only get better from here. And I agree with Rebecca, I really appreciated that this wasn’t all about some soy product. Thank you! Thank you!

  • October 31, 2011 at 8:52 pm: Jennifer

    I made this & completely loved it! I think I will soak the lentils next time. It tasted exactly as I remember Sloppy Joe’s tasting.

  • December 14, 2011 at 7:16 pm: Mikaela Johansson (@mickis)

    Made this recipe last night and it is AMAZING! We added a bunch of hot sauce for a little more spice :) Hubby’s vote: Tastes just like a sloppy Joe… We’ll be making this recipe a LOT. Fast, Cheap, Easy and Tasty= perfect. Thanks for sharing!

  • December 14, 2011 at 8:18 pm: ashley

    Translating this to German for my host family. Your recipes have officially gone into other languages. (: Oh, and THANK YOU for Veganomicon, my bible.

  • December 19, 2011 at 12:27 am: Terri

    I didn’t have enough of the chili powder, so I used 1 T regular chili and 2 T chipotle …. that gave it a super kick. And I only had a red bell… I think the green would have been better. BUT, these bad boys are sooooo yummy! Thank you!

  • December 19, 2011 at 11:25 pm: Miranda

    YUM! Thanks for another great recipe! After a full year of being vegan, it’s gotten much easier, and your recipes have given me some great ideas and have been a huge help !

  • December 28, 2011 at 2:03 am: Brandie

    After making this tonight, the hubby proclaimed “Honey you have GOT to quit cooking like this! I ate way too much.” Converting my former meat and potatoes man to a vegan diet has been much easier with your help!

  • January 3, 2012 at 7:56 pm: Colleen

    I made these for a work party and everyone asked for the recipe, they were so surprised that it was good so its a good meal to give to vegan phobes ahaha……I only did 1 tbs of chili powder because the 3 are a little over powering for me…..sooooo yummy!!!

  • January 12, 2012 at 2:43 am: Lorie

    LOVED this!!! So good, so easy, so cheap.

  • January 23, 2012 at 9:57 pm: Kate

    Wow…I made this yesterday (slight modifications: one TBS maple syrup, 3 TBS spicy brown mustard, added extra garlic, onions and threw in mushrooms) and aside from a bowl’s worth, I ate the entire thing throughout the day. I’m making it again tonight! DELICIOUS, filling, satisfies even the heartiest cravings! Thank you!!!

  • January 27, 2012 at 11:05 pm: gin

    nice! i don’t have any maple syrup but i do have molassas and that might give it a little bit of a smokey taste… maybe with a little smoked paprika?

  • January 28, 2012 at 2:46 am: Gidget VonRocketboots

    I am making this in approx. 10 minutes & I’m getting just a little excited. I’m totally using red peppers & putting it on caulipots & then eating until I barf.

  • February 5, 2012 at 2:33 pm: Christina

    These were so delicious! I think even nonvegetarians would like this dish, although my kids were not into it(but I don’t think they particulary like traditional sloppy joes).

  • February 28, 2012 at 1:30 pm: Amber

    I have made these at least four times now and they never disappoint. I never liked ‘traditional’ sloppy joe’s, but I crave these. I found I prefer red, yellow or orange peppers to the green for the slight sweetness they lend. Isa, thank you so much for making it sooo easy to eat healthy!!

  • March 6, 2012 at 12:46 am: Mary

    Oh my goodness! I love this recipe!!!

  • March 19, 2012 at 3:58 pm: melissa

    This was delicious! Even my meat loving husband went back for seconds.

  • March 21, 2012 at 10:03 pm: Sarah

    I couldn’t resist including this recipe in my top eight vegetarian comfort food recipes roundup!

  • April 5, 2012 at 4:34 am: Ria Hills

    I’m so glad that I found your website! I made this tonight for the first time and no longer crave my old “dead animal” sloppy joes. Thank you! Sooo delicious!

  • April 9, 2012 at 11:14 pm: Elle

    Holy sweet mother these are spicy! I am wondering if I have a crazy batch of chili powder since nobody else commented how spicy they are, yet my hubs and I (who both like spicy foods) could barely eat them! I will make again soon with very little chili powder, but from what I could taste, they are awesome! :)

  • April 16, 2012 at 9:11 pm: Mateo

    Great Recipe! I changed something for convenience. Instead of letting the mixture cool for 10 minutes, I tossed everything together in a crock pot and let it cook on low for 3 hours. This turned out quite amazing.

  • April 19, 2012 at 2:53 pm: Lee

    I don’t know how you keep coming up with awesome recipe after awesome recipe, but I’m glad you are! This was delicious and hearty.

  • April 26, 2012 at 4:04 am: Kim

    3 Tablespoons chili powder sounded too much for me so I put in 1 tablespoon and it was still crazy hot. How do you guys do it?! I made a new batch with 1 teaspoon and it was just right, very spicy still but I could still feel my mouth!! Delcicious recipe.

  • May 3, 2012 at 3:41 am: Paula

    Delicious! For those complaining about the spice level, the 3 T chili powder called for in the recipe is American chili powder , a blend of spices including dried chili peppers, cumin, oregano, garlic powder, & salt. It is not straight up dried chili peppers only, which would be quite spicy, but instead a mild spice blend.

  • May 18, 2012 at 12:30 am: Kim

    Paula – thank you, that explains it! yes I was using straight chili powder! omgosh I was thinking you guys over there must have iron mouths!

  • June 19, 2012 at 4:03 am: Amy

    This is going to be my first vegan recipe I will try with my family, I’m so excited to start this new chapter in my my life and the life of my children!! Great website!

  • June 20, 2012 at 2:23 am: Michelle

    Thank you so much for your recipes!! I made your black bean soup from Veganomicon last night, and made this for dinner tonight! I am pregnant and was worried about my protein intake and your recipes have been fantastic for leaving me satisfied and meeting protein requirements!!

  • June 20, 2012 at 6:55 pm: Kelly

    This is the first recipe I’ve made from PPK and it was awesome! Thank you so much. I served it on Rudy’s sprouted grain buns with a light, crunchy cabbage slaw and spicy pickles. Thank you for an easy and tasty recipe that I will definitely be putting in regular rotation!

  • July 3, 2012 at 6:57 pm: Francene

    I added some carrot shreds and julienned the peppers and onions and it had the look of a pulled pork sandwich! My newly Vegan daughter raved! She loves these recipes, and I appreciate the not to hard to find ingredients!

  • July 13, 2012 at 11:31 pm: Veggie Leslie

    These were SOOO good. I also put on fresh banana pepper from the garden and yummy! Someone asked about not getting lentils soft enough. I’ve been cooking and loving them for years and discovered that the “simmer time” has to be a good simmer – not quite a rolling boil, but on a HIGHER TEMP than for what you would typically think with the word “simmer”. They can take it! Hope that makes sense and helps!

  • July 20, 2012 at 9:24 pm: Melissa

    Jackpot! My family is relatively new to vegetarianism, and have been searching for substitutes fr our favorite comfort foods. This one is for sure a winner. I love the spicy notes, hint of sweetness, and texture of the lentils. Thank you s much for sharing your passion for food with us!

  • August 7, 2012 at 9:19 pm: Emily

    Thanks for such a great, foolproof recipe. I’ve made it several times with many different subs, but always with delicious results.

  • August 12, 2012 at 8:56 am: supernashwan

    Cooked this tonight, I really scaled back on the spice and it was still way to spicy for me (I put in half tbsp of chili powder and half tbsp of cayenne pepper and still too much). However I happen to have cooked the Spinach component of this recipe:

    … as a side and WOW it made it tasted sensational! What a synergy of flavours! If you make this I really recommend making the Spinach recipe about with it, you won’t regret it!

  • August 15, 2012 at 1:39 am: Judy

    What will the ratio of dry beans equal if I use canned lentils?????

  • September 18, 2012 at 7:10 pm: Trista

    Added just a tablespoon of curry (for my taste). It’s amazing either way! I eat it on Romaine lettuce.

  • October 3, 2012 at 10:35 pm: Rodan

    whoever came up with this recipe is a genius. we haven’t even eaten it yet, it is finishing up on the stove, but the smell alone is worth rave reviews.

  • October 26, 2012 at 4:07 pm: berryme

    Used red lentils and red onion. Insanely delicious. My husband couldn’t stop raving about it.

  • October 28, 2012 at 11:42 pm: Lindsay

    I made these with French lentils, added a half can of el pato sauce, and used brown sugar instead of maple syrup. Delish!

  • December 6, 2012 at 12:56 pm: O'Shatto

    I made this last night…. All I can say is out of this world! I added some red wine because I wanted it a little more liquidity, I used chipotle chili powder, that was a little too spicy for my husband. I ate it on
    a bed of iceberg lettuce, that cut the spice. I recommend for even us who still eat meat…

  • January 1, 2013 at 12:57 pm: missbear

    i made this for my NYE dinner last night, was DELICIOUS, i served it between a panini which had been split and toasted on a griddle pan after lightly “buttered” with Vitalite (UK vegan spread). I made my own chilli powder blend and was very pleased with how it turned out using 4 tsp paprika and 2 tsp smoked paprika, 1tbsp cumin, 1tbsp oregano, 1tsp cayenne, 2tsp ground coriander, 1tsp garlic powder (in the UK as i learned to my detriment chilli powder is just ground hot red chilli’s, so i decided to make some US style blend!). I subbed soft dark brown sugar in for maple syrup as my syrup had gone bad, and I made tomato sauce by cooking a box of passata down on the hob. my meat eater husband thought it was delicious too. good job!!

    • January 1, 2013 at 7:41 pm: IsaChandra


  • January 5, 2013 at 5:51 pm: Mary

    I’ve made a similar version of this in the last and we called them Sloppy Lens (for Lentils)! I can’t wait to try your version with a few new ingredients that I haven’t used in the Lens before. Your recipes are always awesome- so I’m sure this will be no different :)

  • January 9, 2013 at 1:54 am: Flyover vegan

    Made this with TVP instead of lentils. It was soo good! Loved it!

  • January 11, 2013 at 9:54 pm: angie

    I used red rentals, red bell peppers and added some cumin and smoked paprika. It’s great on a slice of bread, on a roll or by itself!

  • January 26, 2013 at 5:22 am: Kylie

    Oh my sweet lord, these were INCREDIBLE! I highly recommend! Just to add to the overwhelming amount of praise already collected here.

  • February 11, 2013 at 4:01 am: Bobbi

    Well, Chandra, I was skeptical to say the least. I made these tonight with my 12 year old non-vegan niece. I thought she would hate them….she said on a scale of 1-10, she gave them a “SOLID NINE”. That is high praise indeed. The addition of the mustard and syrup is inspired. What a delicious meal we had. Thanks for sharing your gift with us.

  • February 11, 2013 at 4:03 am: Bobbi

    Sorry, Isa, I left off your first name….oops.

    • February 11, 2013 at 4:29 pm: IsaChandra

      Hee no problem! I’ve been called worse.

  • February 19, 2013 at 11:18 pm: Kathy

    I made this and it was really really good. The only change I would make is to cut down on the maple syrup by half as it was a tad too sweet. I made extra and took it to work and ate it without a bun, warmed up all by it’s lonesome. It stands alone fantastically.

  • February 20, 2013 at 5:06 am: Jill

    Just made this with some vegan cornbread and it was so good! I had to keep myself from eating out of the bowl! I have loved every recipe I have tried off this site – and I’ve tried quite a few! This site has so many easy and delicious recipes AND they’re all affordable! Great recipe and I can’t wait to try another tomorrow!

  • February 27, 2013 at 7:48 pm: Amelia

    Just made these today with black lentils and they were super delicious! Glad I have leftovers for later. You are a kitchen genius Isa!

  • March 4, 2013 at 1:08 pm: Evan

    Very simple to make and equally delicious! Serve these on home made burger buns and you have a healthy, cheap, and tasty dinner!

  • March 22, 2013 at 11:25 pm: amelia

    I have to leave a comment because I think I’ve made this a million times. It’s a kid-tested, easy, you-already-have-everything favorite. thank you for this recipe!

    • March 23, 2013 at 3:56 pm: IsaChandra

      Thanks for the comment!

  • March 23, 2013 at 5:02 am: Megan

    I’ve made this before and I’m planning on making it again tomorrow night to impress a “gentleman caller” with my cooking skills. :D

    Lord knows it disappears rather quickly whenever I served it at parties.

  • March 25, 2013 at 5:07 pm: Annie

    I’ve been making these regularly for a while now – they’re absolutely delicious! I didn’t realize that we had the ‘Extra Hot’ variety of chili powder, so I nearly killed us the first time, but once I got the spice level sorted out I fell in love with this recipe. The other night I baked some portabello mushrooms and used those as ‘buns’ and it was one of the best things ever.

  • April 4, 2013 at 10:11 pm: Breyen

    This was amazing. I added mushrooms sauteed in balsamic and it was so delicious. I think I liked this more than my boyfriend, but he had his heart set on the pasta I was originally planning. ;) I think next time, I’ll bake these in biscuits and add some soy cheese on top. A++ recipe!!!

  • April 28, 2013 at 5:18 am: Sarah Z Squirrel

    Made these for a dinner party with omnivores at home, and they were a hit! We all agreed the flavors were perfect. I made a double batch, and my only alterations were (1) not quite doubling the water for cooking the lentils–I only used 6.25 cups–and (2) I only have half the amount of chili powder called for so I used a taco seasoning blend for the remainder. I trust your recipes I completely! So much so, I dared to try out on my omni guests. Thanks for sharing, Isa!

  • April 30, 2013 at 10:57 pm: Taylor

    Was not having the best day, until I found this recipe. I went immediately to the store to pick up a few things that I did not already have. Delicious! i love these “snobby joes” absolutely made my day! thank you

    • April 30, 2013 at 11:42 pm: IsaChandra

      So happy that this recipe could turn your day around!

  • May 6, 2013 at 6:26 pm: richie

    As a newbie vegetarian I can’t not wait to try this!!! Since my whole diet revolves around lentils…a way to spice em up a bit!!

  • May 16, 2013 at 12:58 am: Dorene

    I wish I had liked these. It is a great recipe as far as ease is concerned. I am not sure what I didn’t like. My husband said it would be good as a side dish instead, my son, who is six, ate most of it and then said he didn’t like it and wished it had meat in it. I could taste a lot of mustard, so perhaps I will cut the mustard in half or out completely and try a different mustard. I love the website and will definitely try other recipes. Sorry.

  • May 21, 2013 at 5:14 am: richie

    Good idea for my Latino vegetarians…try this stuff inside some folded or rolled tacos for some some good old Mexican tacos. Amazing with some shredded cheese and avacado or sour cream…hehe

  • May 30, 2013 at 3:32 pm: Jess

    Made these last night and loved them. Will be eating them again today and probably tomorrow – the recipe made a lot! At least 6 servings, if not 8. I am eating one for early lunch right now and it tastes even better the next day. For what it’s worth, I used Dijon mustard because I had no yellow mustard in my fridge. Followed the rest of the recipe to the letter. Came together quickly and easily, will definitely be making again, although I might throw in some TVP for my omni friends next time.

  • June 7, 2013 at 11:16 pm: Laurie

    These have become a regular at my house! Finally something everyone can eat and enjoy!

  • June 17, 2013 at 8:51 pm: Michele

    This was tres yummy! The store was out of kaiser/ sesame buns so I bought a baguette & served it open-faced, w/ French lentils, gave the onion-pepper a quick puree with the immersion blender (mostly because I failed to dice them small enough, then added the lentils), topped with a litte bit of fromagey sauce (no surprise) and voilà, Snobby Joe’s French friend, Snobby Jacques!

  • June 25, 2013 at 1:55 am: jen

    Yum! Just made this for dinner tonight, exactly like I remember sloppy joes– tangy, tomatoe-y, BBQ sauce-y. You could easily vary the seasonings to suit your taste preferences or whatever you have on hand. Great as a sandwich, would be good as a taco filling as another commenter suggested. Tomorrow, leftovers on a baked potato for lunch– I think it will taste even better the next day!

  • June 26, 2013 at 5:42 pm: Alanna

    Wow – even when I ate meat, I did not like Sloppy Joes, but this is fantastic! I’ve never enjoyed lentils so much.

  • July 3, 2013 at 5:30 am: Adey

    what is “8 oz can tomato sauce”? Like Heinz Ketchup or like the passata you get in bottles?

  • July 6, 2013 at 8:03 pm: frisky

    Tomato sauce isn’t ketchup. Ketchup isn’t tomato sauce. It says tomato sauce on the can.

  • July 6, 2013 at 8:49 pm: rox

    This is excellent. I used Dijon – it’s very aggressive. You cannot leave out the maple syrup. But I didn’t have tomato paste. This could also be nice with sundried tomato and chipotle, but wow. I love it as is. This very easy and super balanced snack will be a staple.

  • July 10, 2013 at 2:07 am: geekbearinggifts

    Adey, in the US (where Isa is writing) tomato sauce is not ketchup, it is a thinner, smooth, canned sauce usually made with just tomatoes, salt, and sometimes garlic or other flavorings. It tastes predominantly of tomatoes, and is not spicy. From what I’ve read about passata, it would be a good substitute.

  • July 25, 2013 at 4:30 am: Christina

    Just made these using some cooked mung beans I happened to have in the fridge. Wow, it was great! I think mung beans might be one of the best ground-meat stand-ins I’ved tried – more substantial than lentils, but they cook in just about the same amount of time. Served them on some little white-bread hamburger buns with coleslaw on the side. Perfect.

  • August 4, 2013 at 6:21 pm: Ann

    Wow. I am a terrible cook, but this was so easy and delicious. Thank you!!

  • August 7, 2013 at 10:59 pm: jenny pedraza

    So yummy… Made it Cuban Style by adding bite size pieces of carrots, potatoes, red and green peppers.

  • August 14, 2013 at 10:45 pm: Mary P

    Followed the recipe to a T except I omitted the oil, it turned out FANTASTIC. Sooo good. We had it over brown rice :).

  • August 15, 2013 at 11:40 pm: Anna

    You posted this recipe almost 4 years ago and it’s still going strong! I never really comment on blogs, but the depth and variety of flavors of the joes shocked me and I wanted you to know! I had only ever had sloppy joes out of a can, so it was delicious on multiple counts. Thank you!

  • September 23, 2013 at 3:55 am: visa đi Hong Kong

    This looks really good. Ive been meaning to try this. It looks almost as good as the roasted eggplant muff(something or other) than was in Veganonicon.

  • September 25, 2013 at 9:01 pm: Kimber

    So DELICIOUS!!! I make this all the time. :)

  • October 3, 2013 at 12:41 am: Onthegomom

    These were fantastic!

  • October 4, 2013 at 6:52 pm: Julia

    I just made these and they are so incredible! Slowly I am turning my meat-eating non-veggie eaters into vegetarians! They could not get enough of this and asked for it to be a weekly dinner!!

  • October 5, 2013 at 12:48 am: Abigail

    Yup, this is probably the best lentil recipe i’ve ever made. A little red pepper adds nice spicy. Thank you!

  • October 9, 2013 at 1:45 am: SA

    Stop it. JUST STOP IT. I just made this….and I sincerely could reach through this computer and hug you. I ADORE you for creating a recipe that satisfies an unhealthy craving—in such a beautifully healthy way! You = awesome. Thank you!

  • October 25, 2013 at 2:13 am: Yodamom

    One of my favorite messy dinner meals. This dish is always a crowd pleaser. I sometimes spice it up by adding a couple jalapeños.

  • November 14, 2013 at 6:43 am: Mish

    So tasty! So incredibly HOT! Thought I was a bit off at first; Sriracha and I are pals after all… Used herbs de provence instead of oregano and straight up chili powder… Today I found out that there’s a “chili powder” spice blend. Cue the “The More You Know” music. I’ll definitely make it again though! The lentils sure beat the veg ground any day. As for now, these leftovers need some avacados or something. Whew!

  • November 26, 2013 at 12:07 am: Frank

    No tomato sauce or paste n the house. Just used crushed tomatoes instead. Also added some diced celery to the mix.

  • January 9, 2014 at 2:20 am: Kelvis

    I’m making this right now and 4 cups of water to 1 cup of lentils seems to be way too much water. The lentils have turned to mush and there is still lots of water. Is it just me?

  • February 7, 2014 at 8:52 pm: jessu

    these are a staple at my house! I serve it atop whole wheat garlic bread with lots of oregano. I regularly sub brown sugar for the syrup and omit the mustard (things that are hard to come by in my kitchen) and it always turns out well- the trick really is letting it sit for a bit before serving.

  • February 11, 2014 at 8:59 pm: Alyesha Belles

    Thank you so much! This is a favorite food in our home now :) Even my meat eating friends prefer this over traditional sloppy joes

  • February 16, 2014 at 10:44 pm: Joe

    Just use the whole can of tomato paste. I have done it both ways and I couldn’t notice the difference. Using a 1/4 can is silly and wasteful.

  • February 16, 2014 at 10:45 pm: Joe

    Any lentils work for this. we have used all kinda and we don’t notice any difference.

  • June 11, 2014 at 1:52 am: Karen S

    Holy cow…..this was delicious!!!!

  • July 13, 2014 at 7:58 am: travail à domicile

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  • July 27, 2014 at 11:44 pm: Megan

    Holy spicy!!!!!!!!!!!!!! How can I tone this down now? One bite literally burnt my throat. I’d still like to be able to eat them since I made the whole big batch. Suggestions?

  • August 2, 2014 at 2:56 am: Dave

    These were fantastic! Might tone down the chili powder next time but this is an excellent meal!

  • November 3, 2014 at 2:42 am: rlp

    Can I exclude the mapel syrup?

  • January 18, 2015 at 1:35 am: Beth

    Trying these because a Coworker made these for a potluck. The lentils turned to mush though, so next time I’ll try less water, and maybe cook less

  • January 24, 2015 at 1:40 am: amanda

    This is something special

  • June 18, 2015 at 4:43 pm: Melissa

    This is so delicious it’s ridiculous. And it tastes so much like the real thing that you think it’s a trick. haha. I’ve made it many times and even made it when I lived overseas, since the ingredients are so straight-forward.

  • September 6, 2015 at 7:55 pm: Suz

    I doubled the chili powder and some chipotle chiles (to taste) as I wanted more spice notes and a bit of smoky character. I also added two finely diced stalks of celery. I’ve been fond of sloppy joe’s that the Red Cross used to serve in Wisconsin back in the 1980’s when I would donate blood and those had celery. I would go so far as to say i would actually donate blood just for the sloppy joe after the donation…. My lentils were also a bit al dente so I added some water and let the pot simmer on low for an extra half hour. Tasty. These will also be good on some corn tortillas as leftovers.

  • October 27, 2015 at 4:46 am: Irmgart

    This is super delicious! I think it is really good before adding the last 2 ingredients as well–a little different taste. No one who eats meat will be disappointed.

  • November 7, 2015 at 8:34 pm: Tom Wilkinson

    I’ve been making this recipe for a while now and just now realized I watch your YouTube channel. You’ve got a great sense of humour, spunky attitude and, of course, awesome recipes. Thank- you!

  • January 7, 2016 at 3:24 pm: Zack

    I over used the tomato sauce. Used a full 15 oz. can rather than the 8 oz. recommended. It really buried the overall taste of the dish. Tasted more like a chili. Err on the side of less tomato sauce (or just follow the recipe).

  • February 14, 2016 at 8:30 pm: Gabriela

    wow, this was just too much for my taste buds! I just love it!! Thank you!! I wand to make it very often from now on, but I don`t know what else to eat it with besides bread/buns etc.

  • April 7, 2016 at 5:41 am: Trista

    I have made this recipe time and time again. My family loves it, even my littles. We always use romaine lettuce instead of bread since we have celiac, but it is fantastic.
    Sometimes I go a little crazy and substitute all or most of the chili powder with curry. Delish.