Vegetarian - Lentil Sloppy Joes

By BlueSchmoo

Ingredients

• 1 cup uncooked black lentils
• 1 tablespoon olive oil, or ghee
• 1/2 cup chopped red onion
• 3/4 cup chopped yellow onion
• 1 med-large chopped carrot
• 2 teaspoons minced garlic
• 3 tablespoons mild chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 , 15oz can fire roasted crushed tomatoes
• 1/4 cup tomato paste
• 2 tablespoons apple cider vinegar
• 1-1 1/2 tablespoons pure maple syrup
• 1/2-1 cup low/no sodium vegetable broth
• salt/pepper, to taste
• pickles and caramelized onions, to top

Preparation

Step 1

Pick over dried lentils for debris then rinse well and place in a pot with cold water and bring to a low boil.
Reduce heat to simmer with a lid cracked for 18-25 minutes until lentils are al dente [tender with a slight bite]. These cooking instructions are for small black lentils (solid black and shiny). Not all lentils cook this quickly.
Drain and rinse with cold water.
While lentils are cooking heat oil in a large pot over medium heat.
Once hot add the onions, sprinkle with salt, and cook stirring frequently until translucent and tender, about 6-8 minutes.
Add the carrot and let cook another 2-3 minutes
Add the garlic, chili powder, cumin, smoked paprika, and a few good grinds of black pepper and stir for 30 seconds to 1 minute until fragrant.
Slowly pour in the tomatoes and tomato paste and stir to combine.
Stir in the apple cider vinegar, maple syrup, and 1/2 cup vegetable broth then bring to a simmer. Add more broth to thin out.
Stir in 3 cups of cooked lentils and simmer for 15-25 minutes until thickened and the flavor is to your liking. Add more salt + pepper as needed or cayenne for some heat.
Place pickles on the bottom of a hamburger bun, then scoop the sloppy joe mixture on top, and then top with caramelized onions and the top bun.
Eat with a fork + knife. This gets messy!

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to caramelize onions:

Thinly slice a large yellow or red onion and then heat 1 tablespoon of coconut oil or ghee a large pan over medium heat.
Add the onion stirring frequently until just softened, 5-7 minutes.
Generously sprinkle with salt, stir, then reduce heat to med-low for about 25+ minutes until fully golden brown and caramelized. Stir every few minutes.

to freeze:

Let cool to room temp then place 1-2 servings in a freezer bag and squeeze excess air out. Flatten with your hand on the counter and place flat in the freezer, stacking if you have multiple bags. Let thaw in the fridge the day before you want to eat or for a few hours on the counter. Reheat in a pot on the stove until hot.