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Sloppy Joe Salad Bowls

This family-friendly classic gets a fresh spin. Bonus for being easier to eat, too!

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Janssen Bradshaw


  • 1/2 cup lentils rinsed
  • 1/2 pound ground beef or turkey
  • 1/4 yellow onion diced
  • 1 15- ounce can tomato sauce
  • 1/2 teaspoon dried ground sage
  • 2 tablespoons dijon mustard
  • 1/4 cup ketchup
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 Tablespoon flour

Serve with:

  • Chopped lettuce
  • Shredded cheddar cheese
  • Sliced pepperoncinis
  • Ranch dressing see recipe I use below
  • Toasted french or sourdough bread slices


  1. Place the rinsed lentils in a saucepan and cover with about 2-3 cups of water. Bring to a boil, then reduce heat, cover and let simmer until tender (about 20 minutes or so).
  2. Meanwhile, in a large skillet, brown the ground beef or turkey with the onion. Drain any excess oil off (I never do) and then add the remaining ingredients, stirring well. Bring to a simmer and let cook, stirring occasionally about 5-10 minutes. When the lentils are soft, drain them and add to the skillet, stirring well.
  3. Serve in a bowl with lettuce, cheddar cheese, slice pepperoncinis and top with ranch dressing. Add some toasted bread and enjoy!

Recipe Notes

(adapted from Perry's Plate)