LENTIL SLOPPY JOES
Provided by Katie Lee Biegel
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes.
- Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes.
- Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side.
LENTIL AND TEMPEH SLOPPY JOES
Provided by Katie Lee Biegel
Time 55m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Place lentils in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain.
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and saute until onions are translucent and pepper is tender, about 7 to 8 minutes. Add garlic and cook about 1 more minute. Stir in crumbled tempeh, chilies, and chili powder, and cook about 2 to 3 minutes, stirring occasionally. Stir in the lentils, tomato sauce, water, ketchup, brown sugar, Dijon, Worcestershire, vinegar, celery seed, salt and pepper. Mix well. Reduce heat to low; cover and simmer 15 minutes. Serve on toasted buns, topped with sliced avocado and pickles on the side
Nutrition Facts : Calories 269, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 733 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 16 grams, Sugar 10 grams
LENTIL SLOPPY JOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.
- Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.
SMOKY WHITE BEAN AND BEEF SLOPPY JOES
This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that's not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you'd like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like chicken tacos or chili.
Provided by Sarah DiGregorio
Categories dinner, weekday, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.
- Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.
- Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.
- Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.
- Meanwhile, toast the buns.
- With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.
LENTIL AND WHITE BEAN SLOPPY JOES
Our hearty, vegetarian sloppy joes are made with lentils, white beans and chilies. You won't miss the meat!
Provided by Cindy Rahe
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In 2-quart saucepan, combine lentils with 4 cups water. Heat to boiling. Reduce heat to simmer; cover and cook about 20 minutes or until tender. Drain; set aside.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add onions, chile and carrot; sprinkle with salt. Sauté 5 to 7 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute longer.
- Stir in ketchup, brown sugar, Worcestershire sauce and mustard. Fold in beans and cooked lentils. Cook over medium heat until beans and lentils are thoroughly heated and sauce begins to bubble. Stir in a few dashes hot sauce. Serve in buns.
Nutrition Facts : ServingSize 1 Serving
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