The Sloppy Joes is one of those recipes that I had been waiting for a long time, but that I always put off for another time. Now I regret not having tried it before because I think it is one of the richest dishes that we have shared on the blog.

The taste is amazing, although it’s more awkward to eat than a hamburger because the filling tends to fall out, but the trick is to cook it long enough to make it doughy and compact.



  • 1 cucharada de aceite de oliva virgen extra
  • 1 guindilla cayena (opcional)
  • 2 dientes de ajo
  • 1/4 de cebolla
  • 1/2 pimiento rojo
  • 1/2 pimiento verde grande ó 1 pequeño
  • 400 g de lentejas de bote o cocinadas (15 oz)
  • 1 y 1/2 tazas de salsa de tomate (250 g)
  • 2 cucharadas de tamari o salsa de soja
  • 2 cucharadas de tomate concentrado
  • 1 cucharada de panela molida o azúcar moreno o de coco
  • 2 cucharaditas de ajo en polvo
  • 2 cucharaditas de cebolla en polvo
  • 1 cucharadita de pimentón dulce
  • 1/8 de cucharadita de pimienta negra molida
  • 6 panes de hamburguesa (opcional)


  1. In a pan, heat the oil and add the cayenne pepper and the chopped vegetables (garlic, onion, red pepper and green pepper). Cook over medium-high heat until golden brown, stirring occasionally. If the vegetables start to stick to the pan, add more oil or water (we add 2 tablespoons of water).
  2. Add the rest of the ingredients, stir and cook for about 10 minutes or until the sauce thickens.
  3. Serve the filling over the hamburger buns (we like to heat them in the oven, in a skillet or in the toaster) and sprinkle our favorite vegetables on top (we add red cabbage, carrots, fresh colored chillies and slices of avocado).


Recipe adapted from Laura in the Kitchen

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