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Foooood fighttttt! Just kidding. (But not kidding). Ask any kid with an ice cream stained chin if eating messy foods is fun—we think the answer is obvious. Our pal Christina Fast breaks down this no-brainer Lentil Sloppy Joes recipe originally by Gena Hamshaw over on Food 52 below, check it out. 


(Recipe serves 6 adult-sized humans)
1 cup dried brown or green lentils (we used green) 
2-3 cups water to cook the lentils 
- 1 med sized white or yellow onion chopped
- 1 clove of garlic
- 2 tbsp olive oil
- 1 bell pepper chopped (any colour will do!)
- 2 tsp chili powder or Camp Brand Frontera Tex-Mex Seasoning
- 1 tsp mustard powder
- 1 large can of crushed tomatoes
- 3 tbsp tomato paste
- 1 tbsp apple cider vinegar, or a couple of fresh squeezes from a lemon
- 1/2 cup veggie broth
- 1/4 tsp sea salt to taste or Camp Brand Inca Fire Salt (if you like it spicy)
- a few grinds of cracked black pepper
- 6 whole grain buns of your choice
- optional toppings: sliced avocado, sauerkraut, and your favourite hot sauce


1) To cut down on lugging the extra weight in cans and packages, we measured and dished out all ingredients before we left the house into lightweight containers. Lentils can also be pre-cooked at home and brought along in a container as a time saver, but we just cooked them at camp. 

2) Start with cooking the lentils; in a med-large sized pot cover the lentils with water, boil, and then reduce to a simmer for about 15-20 minutes until they're still a bit firm, but chewable. You can drain these and let them sit to the side for now. 

3) In the meantime, combine the olive oil, chopped onions and bell pepper in a pan and cook until slightly tender. At this point add in your minced garlic and pre-measured spices. Let this simmer together until the garlic smells "garlicy", but not burnt. (You can do it!)

4) Next pour in the can of crushed tomatoes (you can leave any excess tomato juice in, the heat will evaporate it quickly), stir in the tomato paste and the cooked/ drained lentils. This is where you'll add the vegetable broth and apple cider vinegar or lemon juice. You can start with a little bit of broth at a time, adding more gradually as the mixture becomes thicker and the liquid is absorbed. Let everything simmer for a good chunk of time, about 15-20 minutes will do. Less time if you like them sloppier, and more time if you're a bit of a prude. 

5) Remove the mixture from the fire and allow to cool for a few minutes. If you're feeling extra fancy, slice your buns and toast them up a bit on the grill while the mixture is finishing simmering. 

6) Prepare any additional toppings and serve up! And obviously, extra points go to the messiest eater at the picnic table. If your hands, and clothes, are clean at the end of it, you're doing it wrong. Enjoy!

Tag #campgrub to show us how you make GOOD FOOD in the great outdoors!

More camp inspired good eats  // GOOD FOOD

Recipe field test and Photography by: Christina Fast

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