Andie's Quick 'n Easy Sneaky Sloppy Joes
This 'sneaky' sloppy joe recipe combines lean ground beef with nutrient-rich lentils, diced onions, and bell peppers, all simmered in a robust, tangy sauce of ketchup, BBQ sauce, and Worcestershire. It's a flavorful, satisfying, and easy-to-prepare meal perfect for family dinners, offering a boost of hidden vegetables and protein. Ready in under an hour, it serves 8.
Equipment
- 1 Large Dutch Oven or Pot
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
- 1 Colander
Ingredients
Main
- 1 cup lentils
- 2 onions diced
- 1 pound lean ground beef
- 1 large green bell pepper diced
- 3/4 cup ketchup
- 3/4 cup barbeque sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
Instructions
- Rinse lentils thoroughly. In a medium pot, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain and set aside.
- While lentils cook, dice the onions and green bell pepper. Mince the garlic.
- In a large Dutch oven or skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Once browned, drain any excess fat.
- Add the diced onions and bell pepper to the same pot with the beef. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cooked and drained lentils to the pot with the beef and vegetables.
- Pour in the ketchup, barbeque sauce, and Worcestershire sauce. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Taste and adjust seasoning if necessary.
- Serve hot on toasted buns, garnished as desired.
Notes
To elevate the depth of flavor, ensure your onions and bell pepper are caramelized sufficiently before adding the ground beef; this builds a sweet, savory base. Brown the ground beef thoroughly for maximum umami, then drain excess fat before proceeding. The lentils are a fantastic addition for texture and nutritional value; cook them until tender-chewy, not mushy, as they will continue to soften slightly in the sauce. For a more complex profile, consider a splash of apple cider vinegar or a pinch of smoked paprika to the sauce. Don't rush the simmering step; it allows the flavors to meld beautifully. Serve on toasted brioche buns with a crisp dill pickle.