Description
This lentil sloppy joe is full of warm, hearty flavors and is perfect in a brioche bun, on a salad or served with rice.
Ingredients
Scale
- 2 tbl of olive oil or whatever oil you prefer (neutral flavor)
- 1 medium yellow onion (chopped Coupons)
- 1 bell pepper (green)
- 1 small jalapeño (seeded or not depending on your spice preference)
- 2 cloves of garlic (minced)
- 2 cups of lentils (red and French, green, equally or a combination of the two)
- 3 cups vegetable broth
- 4 cups of roasted tomatoes (or one 28 oz can of fire roasted)
- 1 6 oz can of tomato paste
- 2 Tbsp Liquid Aminos
- 1 tsp salt
- 2 tbl of liquid smoke
- 2 tbl apple cider vinegar
- 1 tbl maple syrup
- 1 Tbsp ground cumin
- 2 tsp of smoked paprika
- 2 tsp dried oregano
Instructions
- Turn your Instant Pot on the Sauté option and allow to heat.
- Add your olive oil.
- Once hot, add your onions and green pepper, sauté for 4 minutes or so.
- Add your garlic and jalapeño and stir for an additional 1 minute.
- Turn your machine to off.
- Add the remaining ingredients to your Instant Pot.
- Stir to combine.
- Place the lid on, locking the top.
- Vent to the closed position.
- Turn on with the manual button and set for 16 minutes.
- The machine will automatically start cooking once the pressure is achieved.
- Allow to naturally release.
- Taste test and adjust seasonings as needed.
- Serve on rolls, over noodles or however you prefer.
- Freezes nicely in an airtight container for up to 30 days.
- Refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Main
- Cuisine: Vegan