Sloppy Lentil Joe on homemade Whole Wheat Bun
I found this recipe in Prevent and Reverse Heart Disease by Caldwell B. Esselstyn. The last half of his book is recipes. I have found the spices in some of his recipes are rather bland, but they are written for those with heart disease. I add salt and different seasonings.
This book has great ideas for lunches/dinners and desserts. I recommend this book to be on every cooks recipe book shelf.
I found this recipe to have great flavor. I served the Sloppy Lentil Joes on homemade buns with steamed asparagus or over brown rice.
Sloppy Lentil Joe Over Rice
Sloppy Lentil Joes
- 3 1/2 cups water
- 1 large onion, chopped (1 cup)
- 1 bell pepper, seeded and chopped (1 cup)
- 1 tablespoon chili powder
- 1 1/2 cups dried lentils, red or brown
- 1 15 oz can crushed or diced tomatoes (I used Fire Roasted tomatoes)
- 1 Tablespoon low-sodium tamari or Bragg Liquid Aminos (I had none, so I skipped it)
- 2 Tablespoons mustard, Dijon or your choice
- 1 Tablespoon brown sugar (optional)
- 1 Tablespoon rice vinegar
- 1 teaspoon vegetarian Worcestershire Sauce ( I used regular – didn’t know it came vegetarian)
- 1 bunch cilantro, chopped (I didn’t have any)
- freshly ground black pepper to taste.
With 1/3 cup water in a large pot, saute onions and bell peppers. Cook about 5 minutes until onions soften slightly, stirring occasionally.
Add chili powder and mix well.
Add remaining water, lentils, tomatoes, and the rest of the ingredients. Mix well, bring to a boil, lower heat, cover, and cook for 55 minutes, stirring occasionally.
I added a little extra brown sugar, Worcestershire sauce and some ketchup (maybe a couple of tablespoons). I also used my hand blender to blend up half of the mixture. You can pour some (or all) in your blender and puree it then pour it back into the pot. If it seems a little watery, cook a little longer with the lid off to evaporate some of the water (after the lentils are through cooking).
This recipe is great and even better the next day as left overs.