Sloppy Lentil Joes

50 servings (1 sandwich)


Lentils as vegetable 1 sandwich provides:

  • ½ cup beans/peas, 1/8 cup red/orange vegetable, and 2 oz eq WGR grain.

Lentils as meat/meat alternate sandwich provides:

  • 2 oz eq meat/meat alternate, 1/8 cup red/orange vegetable, and 2 oz eq WGR grain.

PrimeroEdge Recipe Code: SR110012 (MMA); SR110009 (Veg-BP)

Category: Mushrooms


Sloopy Lentil Joes

2 lb  Onions
1 lb  Sweet bell peppers (any color)
11½ oz  Celery
4 oz  Garlic cloves
1 gal + 3 cups  Water
1 qt + 3⅔ cups (3 lb 12 oz)  Dried brown lentils
1 lb  Mushrooms, white button
2 cups (1 lb 4 oz)  Tomato paste
1 cup (packed)  Brown sugar
½ cup  Worcestershire sauce
½ cup  Cider vinegar
4 tsp  Smoked paprika
1 Tblsp + ½ tsp  Ground mustard seed
1 Tblsp + ½ tsp  Ground black pepper
1 Tblsp  Kosher salt
50 each  Whole-grain buns (2 oz equiv each)

Sloppy Lentil Joes Directions

  1. Trim and peel onions. Cut into 1-inch pieces.
  2. Stem, core and seed peppers. Cut into 1-inch pieces.
  3. Trim celery and cut into 1-inch pieces.
  4. Trim and peel garlic.
  5. Bring water to a boil in large 3-gal stockpot over high heat. Add lentils and cook until just tender, 25 to 30 minutes.
  6. Meanwhile, in batches, pulse the onions, peppers, celery and mushrooms in a food processor fitted with a metal blade until chopped into ¼-inch pieces, 6 to 8 pulses. (Alternatively, do this step by hand.)
  7. Finely chop the garlic in the food processor (or by hand).
  8. When lentils are done, reduce heat to low and stir in the chopped vegetables, garlic, tomato paste, brown sugar, Worcestershire sauce, vinegar, paprika, mustard, pepper and salt. Bring to a simmer, covered, over medium-low heat. Cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
  9. Serve ½ cup portions on each bun.

Recipe notes

Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).