Lentil Sloppy Joes

This is what we are having for supper tonight. We aren't vegetarians, but try to do meatless meals a few times a week for the sake of the environment and our health. Lentils work well for this because they can be made to almost look like ground beef. 

Enjoy!

Serves 6

• 1 cup brown or green lentils, rinsed
• 2 to 3 cups water
• 2 tablespoons olive oil
• 1 cup white or yellow onion, chopped
• 1 green or red bell pepper, chopped (about 3/4 to 1 cup)
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1/2 teaspoon paprika
• 1 cup tomatoes, diced
• 1 tablespoon organic brown sugar or maple syrup
• 1 tablespoon  vinegar
• 1/4 to 1/2 teaspoons salt (adjust according to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/2 cup vegetable broth (or more as needed)
• 6  buns
• Toppings of choice (Tabasco sauce, sriracha, pickles, onions, sauerkraut, coleslaw, avocado slices, etc.)

1. Place lentils in a large pot, and cover with water (enough so that there's at least a full inch or two of water above the lentils). Bring to a boil and reduce to a simmer. Cook for 30 minutes, or until the lentils are chewable, but still have some firmness to them. Drain them and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and pepper, and cook for 5 to 8 minutes, or until the onion is soft and clear, stirring frequently. Add the garlic, chili powder, and paprika,  and continue cooking for another minute or two, until the garlic is quite fragrant.
3. Add the lentils, tomatoes, brown sugar or maple syrup, vinegar, salt, pepper, and broth. Bring the mixture to a simmer. Add more broth as needed. Simmer until the mixture has thickened to your liking, about 15 to 20 minute, until as thick as preferred
4. Remove mixture from heat and allow to cool for a few minutes. Divide sloppy joes onto the buns and top with toppings of choice, including some Tabasco or sriracha for heat, if desired. Serve. 

What are you having for supper?  

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