Lentil Sloppy Joes
I’ve been making Lentil Sloppy Joes for over thirty years. When my daughter was young, we used to call them Sloppy Lentils because, like Sloppy Joes, they’re a bit messy to eat. I load mine up with yellow mustard and sliced sweet and spicy pickles. Yum!
Ingredients
3 1/3 cups water or vegetable stock
1 onion, chopped
1 red bell pepper, chopped
2 Tbsp chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 cups dried brown lentils, I used green
1 - 15 oz can diced fire-roasted tomatoes
2 Tbsp soy sauce
2 Tbsp yellow prepared mustard
2 Tbsp brown sugar, maple syrup, or date paste
1 tsp rice vinegar
1 tsp Worcestershire sauce, vegan is preferred but it’s difficult to find, regular Worcestershire contains anchovies
Instructions
Over medium heat in a large skillet saute the onions and bell pepper, stirring occasionally until onions soften slightly, about 5 minutes. Add a tablespoon or two if needed to prevent sticking.
Add the remaining ingredients. Mix well. Bring to a simmer, reduce heat, cover, and cook over low heat for one hour, stirring occasionally, or until lentils are soft and tender. Lentils that may have been sitting on the shelf for a while take longer to cook, if this is the case you may need to add a little more water as you cook the lentils to the required softness.
Adjust seasoning by adding more chili powder and prepared mustard if you feel it needs a bit more punch.
Serve on whole grain buns, stuff in a whole grain pita, or on top of a slice of fresh baked whole grain bread, along with your favorite condiments. I enjoy sloppy lentils topped with sweety and spicy pickles along with a squirt of yellow mustard.
Serves 4-6
