Sloppy Joes With Lentils Food

LENTIL SLOPPY JOES

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion, peppers and carrot; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer., Add broth and lentils; bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, about 15 minutes, stirring occasionally. Stir in chopped tomatoes, tomato sauce, chili powder, mustard, vinegar, Worcestershire sauce, honey, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 10 minutes. Serve on buns.

LENTIL SLOPPY JOES

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.

LENTIL SLOPPY JOES

Steps:

• Gather the ingredients.
• Add the broth to a large saucepan, followed by the rinsed lentils. Stir gently and bring to a boil on medium-high heat. Lower the heat to a simmer, cover, and cook for about 18 to 20 minutes, or until the lentils are tender.
• Add the olive oil to a large cast-iron pan (or other heavy-bottomed pan) and heat on medium-high heat. Add the diced onion, minced garlic, and diced bell pepper. Add the salt and pepper. Sauté until the vegetables have softened, about 3 minutes.
• Add the tomato sauce, brown sugar, steak sauce, chili powder, ketchup, and smoked paprika to the vegetables. Stir to combine and heat on medium-low heat for 10 to 15 minutes to help develop the flavors. If you're short on time, you can shorten it to 5 minutes.
• Add the cooked lentils into the sauce and stir to combine. Cook for another 2 to 5 minutes so the lentils can absorb some of the sauce. Taste and add more salt and pepper as needed.
• Gather the buns and toppings.
• Toast your hamburger buns if you wish, then top with a heaping pile of the lentil mixture, sliced onions, and squirt of mustard. Serve immediately with your favorite fries or chips.

SLOPPY JOES WITH LENTILS

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, lentils, ketchup, vinegar, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until lentils are tender. Serve on buns.

SLOPPY LENTILS

Steps:

• Heal the oil in a skillet over medium heat; add in the onion and bell pepper; cover, and cook about 5 minutes, until softened.
• Add in chili powder, stirring to coat.
• Transfer mixture to a slow cooker; add in the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper; stir to combine.
• Cover and cook on LOW for 8 hours.
• Serve sloppy-joe style on warmed buns.

VEGAN LENTIL SLOPPY JOES

Steps:

• Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
• Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
• Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
• Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

LENTIL SLOPPY JOES

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.
• Preheat the broiler.
• 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 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.
• Meanwhile, broil the buns until toasted, 1 to 2 minutes.
• Serve the lentils on the toasted buns, topped with sliced avocado and with pickles on the side.

LENTIL SLOPPY JOES

Steps:

• Put the lentils in a small sauce pot and pour in 4 cups beer. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
• About 10 minutes before the lentils are done boiling, preheat a medium sauce pan pot over medium heat. Saute the onion and pepper in the oil (~ 7 minutes), until softened.
• Add the garlic and saute a minute more.
• Add the cooked lentils, and the the rest of the spices (except the maple syrup & dried mustard). Stir gently until just combined.
• Add the tomato sauce and tomato paste. Cook for about 10 minutes.
• Add the maple syrup and mustard and heat through.
• Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. I like to serve these open faced, with a scoop of sloppy joe on each slice of the bun.

HEALTHY SLOPPY JOES WITH LENTILS

Steps:

• Heat vegetable oil in a large skillet over medium heat. Add onion, carrot, bell pepper, and garlic. Cook, stirring frequently, until vegetables are softened, 7 to 9 minutes. Season with chili powder, cumin, paprika, onion powder, garlic powder, and black pepper. Cook and stir for 30 seconds. Mix in tomato paste, and cook another 60 seconds, stirring constantly.
• Add water, diced tomatoes, and lentils, stirring to combine. Bring mixture to a gentle simmer, cover, reduce heat to low, and cook until lentils are tender, but not falling apart, 15 to 20 minutes.
• Mix in molasses, Worcestershire sauce, mustard, vinegar, and salt. Cook, uncovered, an additional 10 minutes, or until mixture has thickened slightly. Taste, and adjust seasonings as needed. Allow to cool 5 minutes before serving on buns with desired toppings.