By the Gracious Vegan
I hope I’ve nailed this one. It’s trickier than I thought it would be. The texture can go from underdone to mushy in a heartbeat. Green lentils work best because they hold their shape better than brown or red. The spicing needs to be mild but strong, without any single flavor dominating. You can add some tomato sauce if you want it saucier and more chili powder (or smoked paprika or chipotle powder) if you want it spicier. This is a family-friendly recipe and great for summer dinners. And only one pot to clean up!
Makes enough for 5-6 Sloppy Joes
Water-sauté the following ingredients in a Dutch oven or other large pan until the onion and peppers are just tender, about 5 minutes.
1 large onion, diced
2 Anaheim peppers or 1 green bell pepper, diced
5 cloves garlic, minced
Add the lentils and water and bring the mixture to a boil. Then reduce heat and simmer (covered) until lentils are cooked through, about 30 minutes. Make sure the lentils are cooked through. There should be just a little water on the bottom of the pan when you are done.
1 cup green (French) lentils
2.5 cups water
Add the following ingredients, stir, and simmer (uncovered) until the sauce thickens, 3-5 minutes.
1/4 cup tomato paste
2 Tablespoons chili powder
1 Tablespoon prepared yellow mustard (not dried)
2 teaspoons apple cider vinegar
2 teaspoons oregano
1.5 teaspoons maple syrup
1 teaspoon salt
Serve in buns with optional toppings.
6 whole-grain hamburger buns
Shredded red cabbage
Sliced green onions
Nutrition: Whole-food unprocessed; WFPBNO
Timing: about 50 minutes
Gluten-free if gluten-free buns are used