CONNECT WITH US

+

Sweet and Savory Lentil Joes

January 22, 2013


This recipe is where I first learned to love lentils.  To be fair to the legume, I think previously I had only eaten them in canned soups and weird lentil loafs.  The sweetness from the molasses and tang from mustard really pull the sauce together in a I-wanna-lick-it-off-my-fingers kind of way.

Lentil Sloppy Joes

I like to load up my lentil joes with extra veggies for flavor and reduced calories, but if you don’t like the addition of carrots and mushrooms, feel free to omit and cook additional lentils.

Lentil Sloppy Joes

Really like veggies? I’d be lying if I said I’ve never made an all veggie sloppy joe by adding cauliflower.

Sweet and Savory Lentil Joes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

Ingredients
  • 1 c lentils
  • 4 c water
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, any color
  • 1 can tomato sauce
  • 3 tbsp molasses
  • 2 tbsp brown sugar
  • 4 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • ½ tsp cumin
  • ¼ tsp sage
  • ¼ tsp basil
  • 1 can carrots, chopped
  • 6 oz baby bella mushrooms, chopped

Instructions
  1. Start 4 c of water boiling and cook lentils while making the sauce.
  2. Saute onion, bell pepper, and garlic until soft and fragrant.
  3. Add all ingredients from tomato sauce through basil. Stir and bring to low boil. Reduce heat and simmer for about ten mintues.
  4. Add chopped carrots and mushrooms and mix into the sauce and cook for about 5 minutes. If desired, you can mash the carrots and mushrooms into the sauce or leave in pieces. Add lentils and heat thoroughly until sauce is thick and sloppy.
  5. Serve on a whole wheat bun, in lettuce cups, or as a wrap. I like to top mine with a slice of cheese.

Notes
Afraid of lentils? Try with soy crumbles, TVP, or even real ground meat.

Nutrition Information
Serving size: ½ cup Calories: 129 Fat: >1g Carbohydrates: 25g Sugar: 10g Fiber: 8g Protein: 7g

 

 

Tagged with:

4 Comments
    Daphne Jul 03, 2013

    What type of lentils did you use? I currently have red and green in my pantry.

    Reply
      Kelly Jul 03, 2013

      I’ve used green and brown.

      Reply

Leave a Comment

Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.

Rate this recipe: