I got this recipe from Beadie some time ago, and then re-got it last week when I realized I had a plethora of lentils.
Adapted from Veganomican Cookbook
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)
4 to 6 kaiser rolls or sesame buns
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.
Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.
Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
The prep on these was quite easy, even though I only have one good cooking pot. I cooked the lentils almost all the way through in my pot, then transferred to a high-sided pan to finish cooking. Then I did the onion/pepper thing in the pot and finished up the recipe. They smelled absolutely fantastic cooking, but even though I didn’t want to, I waited the 10 minutes to have the flavors meld.
Let me just say, this was probably the best surprise I’ve had in a LONG time! Not only did this look like ground beef sloppy Joes, but it tasted like the best spicy sloppy Joe I’ve had in a very long time. I served this on a closed-face (or closed-head, as I used to say) sandwich to Adam, and open-faced (open-head) to myself. One open-faced sandwich was quite enough for dinner, and I have a great lunch for tomorrow! I highly recommend this recipe!! Thanks Beadie!
Image credit: The Vegan Dad