I’ve made lentil sloppy joe’s in the past several times, but this time I tried the Dr. McDougall recipe who is the founder of Starch Solution. His recipes are oil free, low fat, and are mostly starch based meals. This recipe used more whole food, as where the others had ketchup or BBQ sauce added. I like that there isn’t that many ingredients and it feels more manageable. The recipe said to simmer the lentils for 55 minutes which I thought was a really long time, and then they ended up taking about an hour and 10 minutes and still weren’t as soft as I would have liked. Maybe next time I will boil and cook the lentils ahead of time and then add them in to the mixture, because it shouldn’t take that long.
They weren’t as flavorful as the other recipe, but they were still really tasty on top of a toasty ciabatta roll and I made roasted broccoli sprinkled with nutritional yeast as a side. Lentils are so filling and really healthy for you. They’re packed with protein, iron, folate, vitamin B6, and are a great source of fiber. They’re also super economical, so it’s a cheap, fat free protein source. Here’s how I used his recipe to make mine, they’re a little bit different because I added more/different spices and more veggie broth to cook my lentils.
Oil Free Lentil Sloppy Joe’s
1 1/2 cup green or brown lentils, dry
4 cups veggie broth
2 tsp minced garlic
1 onion, diced
1 green bell pepper, diced
1 tbsp chili powder
1 tsp onion powder
1 tsp rice vinegar
2 tbsp brown sugar
1 tbsp vegan Worcestershire sauce
1 tbsp brown mustard
1 14 oz can tomato sauce
1/2 tsp cumin
salt and pepper to taste
- In a large saute pan, soften the onion and bell pepper for a few minutes and then add garlic until fragrant.
- Add the spices and stir until you can smell their flavors, few minutes.
- Add in the tomato sauce, mustard, Worcestershire, brown sugar, rice vinegar, and combine.
- Add the veggie broth and lentils (or next time I would cook the lentils in some of the veggie broth separately and then add the cooked lentils into the spiced veggie mix.)
- Combine and simmer for 10 minutes until flavors are combined and serve on top of a toasty bun, I prefer open face because it really is too sloppy!
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Quite interesting. Lentils are used as the base for stews like dal and sambar in Indian cuisine. But never tried anything like this before. Thanks!
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