Lentil Sloppy Joes
When I experimented with making more vegetarian-friendly recipes, this was one of my biggest hits—and we still eat it weekly! My now-preschooler always asks for these tangy lentil joes. —Christina Rock, Covington, WA
Prep: 30 min. • Cook: 35 min. Makes: 14 servings
2 Tbsp. olive oil 1 large sweet onion, chopped 1 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
1 medium carrot, shredded
6 garlic cloves, minced
21/2 cups reduced-sodium
vegetable broth
1 cup dried red lentils, rinsed
5 plum tomatoes, chopped
1 can (8 oz.) tomato sauce
2 Tbsp. chili powder
2 Tbsp. yellow mustard
41/2 tsp. cider vinegar
2 tsp. vegan Worcestershire sauce
2 tsp. honey
11/2 tsp. tomato paste
1/₄ tsp. salt
1/₈ tsp. pepper
14 whole wheat hamburger buns, split and toasted
1. In a large skillet, heat the oil over medium-high heat. Add the onion, peppers and carrot; cook and stir until crisp-tender, 6-8 minutes.
Add the garlic; cook 1 minute longer.
2. Add broth and lentils; bring to a boil. Reduce heat; simmer, uncovered until the lentils are tender, about 15 minutes, stirring occasionally.
Stir in chopped tomatoes, tomato sauce, chili powder, mustard, vinegar, Worcestershire sauce, honey, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 10 minutes. Serve on buns.
1 sandwich: 215 cal., 5g fat (1g sat. fat), 0 chol., 438mg sod., 38g carb.
(8g sugars, 7g fiber), 8g pro.