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.
- 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.)
- 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.
- 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.
- 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
- 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?