A hearty and flavorful plant-based twist on the classic sloppy joe, perfect for a satisfying meal.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot enough to sizzle when the vegetables are added.
Add the diced yellow onion and red bell pepper to the skillet and sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the chili powder to coat the vegetables evenly.
This step enhances the flavor of the spices by blooming them in the oil.
Transfer the mixture to a slow cooker.
Use a spatula to scrape all the flavorful bits from the skillet.
Add the lentils, crushed tomatoes, water, tamari, mustard, brown sugar, salt, and black pepper to the slow cooker and stir to combine.
Mix thoroughly to ensure the lentils are evenly distributed and submerged.
Cover and cook on low heat for 8 hours.
Check occasionally to ensure there is enough liquid; add water if necessary.
Serve the lentil mixture on warmed buns.
Toast the buns lightly for added texture and flavor.
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