Lentil Sloppy Joes

Live life on the veg
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Lentils:
2 cups water (I used half vegetable broth)
1 cup green lentils, well rinsed
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Sloppy Joes
2 Tbsp olive or grape seed oil
1/2 medium white or yellow onion, minced
2 cloves garlic, minced
1/2 medium red or green bell pepper, diced
Sea salt and black pepper
1 15-ounce can tomato sauce
1-2 Tbsp coconut sugar
1-2 Tbsp vegan Worcestershire sauce
1-2 tsp chili powder
1 tsp ground cumin
1 pinch smoked or regular paprika
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For Serving
Gluten-free or whole-wheat buns
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Instructions:
To a small saucepan, add water.
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine. Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned. Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine. Once the lentils are cooked, add them to the skillet as well, and stir to combine.
Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
Serve the mixture on toasted buns with sliced onion.
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Credit: Minimalist Baker

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