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## Vegan Lentil Sloppy Joes
1 tablespoon extra virgin olive oil 1 small onion, diced 1 red or yellow sweet pepper, diced 2 sticks of celery, finely chopped 1 teaspoon ground cumin 1 teaspoon chilli powder 1 cup (200g) French lentils 1- 28oz (796ml) can tomato sauce 3 tablespoons tomato paste 1 teaspoon Sriracha sauce 1 teaspoon salt 2 teaspoons balsamic vinegar 6 whole-wheat or sprouted grain buns, sliced in half Toppings (optional): relish, pickles, avocado, coleslaw, sliced onions…anything goes!
Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chilli powder; cook for an additional minute.
Add the lentils, 3 cups of water, tomato sauce, tomato paste and Sriracha. Increase heat to high and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils.
Taste the lentils, and if they are sufficiently tender (stoves and pots may vary) add the salt and balsamic. Stir and serve over buttered buns you favourite toppings.
### About the author
Aimée Wimbush-Bourque is a former chef, food writer and Montreal urban homesteader. She writes the award-winning food blog [Simple Bites](http://www.simplebites.net/), named “Best Kids’ Cooking Blog” by Saveur Magazine, where she chronicles her kitchen adventures with simple recipes, savvy cooking tips, vibrant photography and lively stories. She is also the author of the new cookbook “[Brown Eggs and Jam Jars: Family recipes from the kitchen of Simple Bites](http://www.simplebites.net/my-cookbook-brown-eggs-jam-jars/)” (Penguin, 2015). Aimée is wife to Danny, mama to Noah, Mateo & Clara, boss of two cats, and farmer of six brown hens. For more whole foods inspiration and everyday delicious chit-chat, follow Aimée on [Twitter](https://twitter.com/simplebites) and [Instagram](http://instagram.com/aimeebourque).