Tangy Lentil Sloppy Toast with Pickles

Why You’ll Love This Recipe

• Ultra-budget weeknight winner made from pantry staples.
• Big, tangy sloppy-joe flavor with protein-packed brown lentils.
• One pot for the filling, minimal cleanup, ready in about 40 minutes.
• Open-face format means hearty portions with crunchy, buttery toast.

Grocery List

• Produce: 1 small yellow onion, 1 small garlic clove (optional), fresh parsley or scallions (optional garnish), dill pickle chips
• Dairy: Butter (or plant butter)
• Pantry: Brown lentils, ketchup, yellow mustard, apple cider vinegar, neutral oil, salt, pepper, smoked paprika (optional), soy sauce (optional), sandwich bread

Full Ingredients

Lentil Filling

• 1 cup dry brown lentils, picked over and rinsed
• 1 tbsp neutral oil (canola, vegetable, or sunflower)
• 1 small yellow onion, finely diced (about 1 cup)
• 1 small garlic clove, minced (optional)
• 2 1/2 cups water or low-sodium vegetable broth
• 1/2 cup ketchup
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar, plus more to taste
• 1 tsp kosher salt (use 3/4 tsp if your broth is salted)
• 1/2 tsp black pepper
• 1 tsp smoked paprika (optional)
• 1 tsp soy sauce (optional, boosts savoriness)

For Serving

• 4 slices sturdy sandwich bread (white, wheat, or sourdough)
• 2 tbsp butter or plant butter, softened
• 16–20 dill pickle chips
• 1 tbsp chopped parsley or scallions (optional garnish)

Step-by-Step Instructions

Step 1: Rinse and prep

Rinse the lentils under cold water and pick out any debris. Finely dice the onion and mince the garlic (if using). Gather all remaining ingredients so the cooking moves quickly.

Step 2: Soften the aromatics

Heat the oil in a medium saucepan (about 3-quart) over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Step 3: Build the tangy braise

Add the rinsed lentils, water or broth, ketchup, mustard, vinegar, salt, pepper, and optional smoked paprika and soy sauce. Stir well to combine. Bring to a boil over medium-high heat, then reduce to medium-low so it’s gently simmering. Partially cover the pot (lid slightly ajar).

Step 4: Simmer until thick and tender

Simmer 20–25 minutes, stirring every 5 minutes, until the lentils are tender but not mushy and the sauce is thick, glossy, and coats a spoon. If the mixture gets too thick before the lentils are done, add 2–4 tablespoons water. If it’s still loose at the end, simmer uncovered 3–5 more minutes. For extra body, lightly mash a few spoonfuls of lentils against the pot with your spoon. Taste and adjust: add a pinch of salt and another 1–2 teaspoons vinegar if you like it extra tangy.

Step 5: Toast the bread

Spread butter over one side of each bread slice. Toast in a skillet over medium heat until the buttered side is golden and crisp, 2–3 minutes. Flip to lightly color the other side, 1–2 minutes. Alternatively, toast the bread in a toaster and butter while hot, or bake on a sheet pan at 400°F for 6–8 minutes, flipping halfway, then butter.

Step 6: Assemble the sloppy-toast

Divide the lentil mixture among the 4 slices of toast (about 1/2 to 2/3 cup per slice). Top each with 4–5 dill pickle chips. Sprinkle with parsley or scallions if you like a fresh pop of color and flavor.

Step 7: Serve hot

Serve immediately while the toast is crisp and the lentils are steamy and saucy. Have a fork and plenty of napkins on hand—this is deliciously messy in all the right ways.

Pro Tips

• Use brown or green lentils. Red lentils will break down too much for this style of sandwich.
• Because ketchup contains sugar, stir frequently in the last 10 minutes to prevent sticking.
• Balance is key: add a splash of vinegar at the end if you want more tang, or 1–2 teaspoons extra ketchup for sweetness.
• Mash a few lentils to thicken instead of overcooking the whole pot.
• Make it vegan by using plant butter and vegan bread; make it gluten-free with your favorite GF bread.

Variations

• Spicy: Add 1–2 teaspoons chili flakes or 1 chipotle in adobo (minced) with the ketchup.
• BBQ Twist: Swap half the ketchup for smoky barbecue sauce and reduce added salt slightly.
• Cheesy Melt: Top assembled toast with shredded cheddar or vegan cheese and broil 1–2 minutes until bubbly.

Storage & Make-Ahead

Refrigerate the lentil filling (without toast) in an airtight container for up to 5 days, or freeze up to 3 months. Reheat gently on the stove with a splash of water until loosened and hot. Toast bread fresh just before serving so it stays crisp.

Nutrition (per serving)

Approximate: 380 calories; 17 g protein; 53 g carbohydrates; 13 g fat; 10 g fiber; 12 g sugars; 950 mg sodium. Values will vary based on bread, ketchup, and pickles used.