Look no further for a hearty, nourishing summer dinner recipe: these BBQ Lentil Sloppy Joes fit the bill! The lentils are made in the pressure cooker for ultimate convenience. (vegan & gluten-free) In partnership with Pompeian!
Gone are the days of only eating salads in the summertime because we’re in bikinis all season. No, thank you! Just because we’re soaking up the sun rays doesn’t mean we have to give up satisfying meals that fuel us.
If you’re struggling this swimsuit season, I see you. I feel you. I get it! But here’s what you need to remember: if you have a body, you have a beach body. Woo! Now lather up the sunscreen and fire up the grill, ‘cause it’s time to EAT!
I’ve made BBQ lentils before and stuffed them inside sweet potatoes or used them in Buddha bowls, but I usually just cook the lentils and BBQ sauce separately then mix together. But then something magical happened—we bought a pressure cooker.
Not to be dramatic or anything, but it has been totally life-changing.
We got one on Amazon for about $80, which is a totally amazing price considering how much you can do with a pressure cooker (PS: the Instant Pot is a pressure cooker, if you’re just familiar with that name). Steam potatoes? Done. Slow cook a soup? Sure. Cook dry beans and grains from scratch without soaking? DONE.
In short, I highly recommend a pressure cooker for its versatility, affordability and easy use. Just read the instructions carefully to be safe!
I started with sautéing the onions, carrots and garlic in the pressure cooker using some Pompeian Robust Extra Virgin Olive Oil, because I prefer the taste of sautéed vegetables. I used the Pompeian Robust Extra Virgin Olive Oil to give a bolder olive oil flavor that would come through in the BBQ lentils. If you don’t want to sauté the vegetables, skip that step and throw them in with all the other ingredients!
I also used Pompeian Organic Apple Cider Vinegar in the BBQ sauce because the acidity balances out the sweetness and gives it that TANG we all love in our BBQ sauce.
These BBQ lentils are perfect for plopping (is that a real word?) on top of whole wheat buns for the ultimate vegan BBQ Lentil Sloppy Joes! Top with all of your favorite sandwich toppings: pickles, cabbage, greens, mustard, avocado… you choose!
I guarantee both herbivores and carnivores will love these BBQ Lentil Sloppy Joes. It’s that kind of meal that will make everyone at the table go mmmmmmm. And they’re made totally from plants, which is a win for everyone!
Pressure Cooker BBQ Lentil Sloppy Joes
Look no further for a hearty, nourishing summer dinner recipe: these BBQ Lentil Sloppy Joes fit the bill! The lentils are made in the pressure cooker for ultimate convenience. (vegan & gluten-free)
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4
- Category: Main Meals
- 1 tablespoon Pompeian Robust Extra Virgin Olive Oil
- 1 yellow onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 cup dry brown lentils
- 2 ½ cups water
- 1 6-ounce can tomato paste
- 3 tablespoons Pompeian Organic Apple Cider Vinegar
- 2 tablespoons blackstrap molasses
- 2 tablespoons applesauce
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Dash of ground cayenne
- 4 whole wheat hamburger buns*
- Optional toppings: red cabbage, red onion, lettuce, avocado, mustard, ketchup
- Set the pressure cooker to the sauté function on medium heat for 15 minutes. Add Pompeian Robust Extra Virgin Olive Oil. When the pressure cooker has heated to the correct temperature, add onion; cook for 5 minutes, stirring often. Add carrot; cook for 8 minutes, stirring often, until the vegetables are tender. Add garlic; cook for 1-2 minutes.
- Turn off the sauté function. To the pot, add lentils, water, tomato paste, Pompeian Organic Apple Cider Vinegar, molasses, applesauce, garlic powder, onion powder, mustard, salt, pepper, paprika and cayenne. Stir to combine.
- Turn the lid to the locked position and turn the valve to the sealed position. Select the beans function and adjust the time to 20 minutes (it should already be on high pressure). Press the start button. When done cooking, let the pressure cooker sit for 5 minutes, then turn the valve to the venting position to release the steam. Once the float valve has completely dropped, carefully remove the lid.
- Serve the lentil mixture on whole wheat buns with optional toppings and condiments.
*Use gluten-free buns if you have an allergy.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!