I first came across this recipe from The Minimalist Baker. I was hesitant to try a totally different sloppy joe recipe, because we have a tried and true recipe that my family loves. So, I simply switched many of the flavoring ingredients, and changed them to our usual, and it was just as delicious as our old turkey version! My recipe makes them a bit sweet, and a bit tart, while keeping them totally savory.

Ingredients:

1 c. water

1 c. vegetable broth

1 c. lentils, well rinsed

2 Tbsp. olive oil

1/2 onion, diced

1 clove garlic, minced

1 15oz. tomato sauce

1 Tbsp. worcestershire sauce

2 Tbsp. yellow mustard

1 Tbsp. vinegar

2 Tbsp. sugar

Pinch of paprika (optional)

 

Directions:

1. In a small pan, add 1 c. water, 1 c. vegetable broth and 1 c. lentils. Cook over medium- high heat.
2. Bring lentils to a low boil, then turn down to a simmer and cook, uncovered, for about 18 minutes. Drain off excess liquid, and set aside.
3. In the meantime, heat a large skillet over medium heat, add olive oil, onion and garlic. Sauté for 4-5 minutes, or until onions are tender and slightly browned.
4. Next add tomato sauce, worcestershire sauce, yellow mustard, vinegar, sugar and paprika. Stir to combine.
5. Once the lentils are cooked, add them to the tomato mixture; stir well to combine.
6. Continue cooking the mixture on medium- low heat until completely warmed through and thick; about 5-10 minutes.

 

 

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