To quote my husband (talking about food), “I will try anything twice.” I can agree with that because you never know (especially with my cooking) if the problem is the actual food, or the method of preparation.
That is why I found myself cooking lentils, once again. This time I decided to make lentil sloppy joes. Sloppy joes are amazing. I miss them since becoming a vegetarian. We have made them with soy burger crumbles as a meat sub, and that’s okay, but not the same.
Anyway, that is not the point. So:
Lentil Sloppy Joes
1 1/2 cups dried lentils
4 cups water
1 Tbsp olive oil
1 onion, diced
3/4 cup ketchup
3 Tbsp yellow mustard
1 1/2 Tbsp cider vinegar
3 Tbsp packed brown sugar
salt and pepper
Combine lentils and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and cook until it begins to soften. Drain lentils and add to skillet, along with ketchup, mustard, vinegar and brown sugar. Add salt and pepper to taste. Reduce heat to low; cover and simmer 15 to 20 minutes. If the mixture is too soupy, remove the lid and simmer an additional 5 minutes.
Serve on hamburger buns.
If you aren’t a vegetarian you can skip making your own sauce, just cook the lentils, and add a jar of Manwich. (Yes, I just advocated taking a short cut and using a canned sauce over home made. That will rarely happen.) But, if you are a vegetarian just know that this canned sauce has anchovies in it.
There is no picture for this entry because we didn’t eat it. Don’t get me wrong, the sauce was great, but it is official: Chad and I do not like lentils. At all.
I’m kind of disappointed because lentils seemed to be such an easy sub into a vegetarian diet.
Next on our “To Try” list: chickpeas and tofu.