If you wanna ditch all the unhealthy parts about sloppy joes, try this recipe out. Lentils are most vegetarians' staple-- they're packed with fiber and protein. You could also definitely put these on buns if you wanted the full sandwich effect
1 tablespoon olive oil
1 red or green bell pepper, finely chopped
2 garlic cloves, minced
1 large shallot, minced
2 tablespoons tomato paste
1 bay leaf
1 can (8 ounces) tomato sauce
1-1/2 cups water
1 cup red lentils, rinsed and picked through
1 tablespoon prepared yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons light brown sugar
1-1/2 teaspoons chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
8 large iceburg lettuce leaves
1. In a Dutch oven or large saucepot with lid, heat oil over medium heat. Add bell pepper; cook 4 to 5 minutes or until softened, stirring frequently. Add garlic, shallot and tomato paste; cook 1 minute, stirring constantly.
2. Stir in remaining ingredients, except lettuce. Heat to boiling over medium-high heat. Cover with lid, reduce heat to low and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove bay leaf.
3. Serve lentils wrapped in lettuce leaves.