Lentil Sloppy Joes
Get out your napkins!
These are delicious and messy, in a good way! Finger lickin’ good 😉
Cook 1 cup lentils in 3 cups water with one bay leaf – bring to boil then simmer 25 minutes covered or until done. Drain and discard bay leaf.
I prefer the green or French lentils, but the brown and black work, too!
Or use 2 cans, cooked lentils drained
1 medium sweet onion, small dice
1 red bell pepper (or green if you prefer), small dice
2 celery sticks, small dice
3 cloves garlic, minced
2 T chili powder blend
2 tsp dried oregano
1 tsp ground cumin
1 tsp salt (optional)
1 8 oz can tomato sauce
1/4 cup tomato paste
3 T maple or date syrup
1 T mustard
Slaw (see mayonaisse recipe and add to a bag of slaw mix or grated white and purple cabbage and carrot).
Easy version: Mix cooked lentils in a pan with the seasonings above (tomatoes plus herbs and spices, maple and mustard) plus one tsp each garlic powder, onion powder, and paprika. Mix well and simmer for 10 minutes.
Saute onion, pepper and celery over medium heat until soft (splash water or broth if needed to prevent sticking and burning). Add garlic and cook another minute or two until fragrant. Add spices and saute another minute. Add sauce and paste and stir to combine, then add lentils and cook 10 minute more. Add maple and mustard and cook another minute.
Serve on a lightly toasted Ezekiel bun with Cole slaw, pickles (I like sweet and dill), and hot sauce.