Lentil Sloppy Joes

January 22, 2013

Photo by Martin A.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 2

    tablespoons vegetable oil

  • 1/2

    small onion, finely chopped

  • 1

    small carrot, finely chopped

  • 1/2

    bell pepper (red or green), finely chopped

  • 1/2

    cup ketchup

  • 1

    clove garlic, finely chopped

  • 1/2

    cup dried brown lentils, picked over and rinsed

  • 1/4

    teaspoon dried oregano

  • Kosher salt and freshly ground pepper

  • 8

    ounces ground beef

  • 1

    tablespoon Worcestershire sauce

  • 6

    whole-wheat hamburger buns, toasted

  • 6

    slices cheddar cheese

  • Sliced pickles and/or pickled jalapeno peppers, for topping

Directions

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 2 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

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