Sloppy Janes (Vegetarian/Vegan)
Makes (homes):
12 sandwiches
4 quart pot
Makes (centers):
48 sandwiches
16 quart pot or electric roaster
Ingredients (homes):
- 378 grams (weight) red lentils, dry (about 2 cups), rinsed
- 4 cups water
- 48 grams (weight) brown sugar (about 1/4 cup)
- 1 tablespoon + 1 teaspoon prepared mustard
- 1 teaspoon EACH salt, onion powder, AND garlic powder
- 272 grams (weight) ketchup (about 1 cup)
- 12 buns, at least 1 oz. (weight) each
Ingredients (centers):
- 1512 grams (weight) red lentils, dry (about 2 cups), rinsed
- 1 gallon water
- 192 grams (weight) brown sugar (about 1 cup)
- 80 grams (weight) prepared mustard (about 1/4 cup + 1 Tablespoon + 1 teaspoon)
- 1 Tablespoon EACH salt, onion powder, AND garlic powder (OR to taste)
- 1088 grams (weight) ketchup (about 1 quart)
- 48 buns, at least 1 oz. (weight) each
Directions:
- Place all ingredients except ketchup in pot(s). Bring to a boil. Cover.
- Simmer until lentils are cooked, about 10-15 minutes. (Note: Red lentils are the fastest cooking type of lentils. If using brown or green lentils, cooking may take up to 40 minutes.)
- Add ketchup. (Note: Be sure lentils are cooked; the acid in the ketchup will stop lentils from softening/cooking further.)
- Portion 1/2 cup (#8 scoop) on each bun.
Serve:
1 sandwich = 2 oz. eq. meat/meat alternate + 1 oz. eq. grain.
Alternate serving sizes:
- 1/4 cup (#16 scoop) lentil filling counts as 1 oz. eq. meat alternate for ages 1-2 at lunch/dinner.
- 3/8 cup (#10 scoop) lentil filling counts as 1 1/2 oz. eq. meat alternate for ages 3-5 at lunch/dinner.
Meal:
Lunch & Dinner
CACFP Credit:
Grain
Meat & Meat Alternate
Record on your menu as:
Lentils (Meat and Meat Alternate Food List # 71)
Source:
From DCR Calendar, May 2026; Adapted from: tasteofhome.com, 2024.