RECIPE: Mushroom and Lentil Sloppy Joes - CulinArt Group

Eat Well Blog

RECIPE: Mushroom and Lentil Sloppy Joes

It is National Vegetarian Month, and after last week’s blog post, we are all about the plant based protein sources! This “sloppy Joe” recipe is a tasty vegan swap for the typical meat version. Serve with crackers, pita, or on top of rice for a hearty, protein packed meal.

Mushroom and Lentil Sloppy Joes

Makes 5 servings

Serving Size: 7 oz


  • 1/3 cup Lentils, dry
  • 1 cup Water
  • 1 Tbsp Olive oil
  • 2 ¼ oz Portobello mushrooms
  • ½ each Onion, diced
  • ½ cup Carrots, diced
  • ½ cup Celery, diced
  • ½ each Green bell pepper, diced
  • 1 cup Crushed tomatoes, canned, including liquids
  • 1 Tbsp Red wine vinegar
  • 1 Tbsp Dark brown sugar
  • 1 tsp Soy sauce
  • ½ tsp Dijon mustard
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper


  1. Prepare lentils according to package.
  2. To clean portobellos by removing the stems and clean the ribs with a spoon. Wipe the caps clean, cut in half, then cut into smaller pieces to fit in the food processor. Pulse in a food processor to small dice. In a pan, heat ½ the olive oil over medium high heat and sauté the mushrooms until they are browned. Remove and set aside.
  3. Add the rest of the olive oil to the pan. Add the carrots, celery, onion, and bell pepper and cook on medium heat for 5 minutes. Add the tomatoes, red wine vinegar, and brown sugar, and let simmer for 10 minutes. Add the mushrooms back to the pan and add cooked lentils, soy sauce, and mustard. Let simmer for another 5-10 minutes. Season with salt and pepper, and enjoy!
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  • October 16, 2019


What our clients are saying

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

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