Lentil Sloppy Joe Stuffed Baked Potatoes
Prep time
Cook time
Total time
These hearty Lentil Sloppy Joe Stuffed Baked Potatoes are satisfying and delicious vegan comfort food at its absolute finest!
Recipe type: Main
Cuisine: American
Serves: 4 servings
  • 4 medium, russet potatoes, washed and dried
  • 4 tbsp olive oil, divided
  • 8 oz cooked lentils
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • ⅓ cup chopped carrot
  • ⅓ cup chopped mushrooms
  • ½ small red bell pepper, diced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tbsp red wine vinegar
  • 1 tbsp coconut sugar
  • 8 oz can tomato sauce
  • 2 teaspoons tomato paste
  • ⅓ cup water
  • kosher salt and black pepper, to taste
  • ¼ cup minced chives, for garnish
  1. Preheat oven to 350ºF. Poke holes all over the potatoes with a fork, rub with about ½ tsp of olive oil on each potato, and season with salt. Roast for about 1 hour, or until tender.
  2. Heat a medium skillet over medium-high heat with 2 tbsp of olive oil. Add the lentils to the pan with the onion, garlic, carrot, mushrooms, and red pepper to the skillet. Reduce heat to medium and add the chili powder, cumin, smoked paprika, and red wine vinegar, cook 4 to 5 minutes. Add coconut sugar, tomato sauce, tomato paste, and water to the skillet stir to combine. Cover and reduce heat to simmer and cook until carrots are tender about 15 to 20 minutes.
  3. To serve, cut potatoes open, flake the inside with a fork, sprinkle with a pinch of salt and top each with ½ cup of the lentil mixture. Garnish with minced chives and serve immediately.
Recipe by at https://www.mymoderncookery.com/lentil-sloppy-joe-stuffed-baked-potatoes/