Chicken Gumbo Sloppy Joes with Beef and Lentils
A classic, mid-western sandwich with a nutritional boost!
Equipment
- Large sauté pan
- Mixing spoon
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Griddle
- Tongs
- Paper towels
Ingredients
- 1 lb Ground beef
- 1/2 White onion diced
- 1-2 tbsp Olive oil
- 1/2 tsp Salt
- 1 tsp Pepper
- 10.5 oz Chicken gumbo soup
- 10.5 oz Tomato soup
- 14.5 oz Canned lentils or 1/4 cup dried lentils
- 1/2 cup Ketchup
- 1 tbsp Mustard
- 2 tbsp Brown sugar
- 2-3 cups beef bone broth if using dried lentils
Toasted Brioche Hamburger Buns
- 8 Brioche hamburger buns
- 2 tbsp Butter
Instructions
- Wash and dice onion.
- Heat olive oil in a large sauté pan on medium-high heat until translucent. Add ground beef and chop into small pieces. While ground beef is browning, add salt and pepper.
- Once ground beef is cooked through, soak up the grease with paper towel (see notes above).
- Add tomato and chicken gumbo soup, brown sugar, ketchup, mustard, lentils, to the pan. Let simmer covered on low for 10-15 minutes.
Toasting Buns
- Once the chicken gumbo sloppy joe mixture is done, heat the griddle to medium-high, butter the brioche hamburger buns and place face down on griddle, toasting the bun until edges are golden brown.
- Place roughly 1/2 cup of the sloppy joe mixture onto your bottom bun, top with shredded cheese, the top of the bun, and enjoy!
Using Dried Lentils
- After beef is cooked thoroughly, add all ingredients, including dried lentils and broth. Let sloppy joe mixture simmer for 20-30 minutes. Add more broth, stir, and cook longer as needed until the lentils are soft. The lentils do take some time to soften and cook thoroughly.