I have decided to go back to my roots and do Meatless Monday again. It is really funny because I thought I made up Meatless Monday’s until the good folks at the Meatless Monday website asked me to join their roster and send in my videos and recipes! My meatless Monday’s post will be some of my own and some other cool ones that I find online. This one is from the actual Meatless Mondays website.
Green Lentil Sloppy Joes
Green lentils make a great substitute for meat in this hearty recipe, but we also love that it’s packed with veggies! Serve alongside some lightly sauteed greens for an extra punch of nutrients. This recipe comes to us from our friend Joy Bauer and her Joy Fit Club.
- 1 cup(s) lentils, green
- 1 tablespoon oil, olive
- 1 medium onion(s), yellow, diced
- 1 medium pepper(s), green, bell, diced
- 2 clove(s) garlic, minced
- 3 tablespoon chili powder
- 2 teaspoon oregano
- 1/2 teaspoon salt, Kosher
- 1 can(s) tomato sauce, (8 oz) preferably no-salt-added
- 1/4 cup(s) tomato paste
- 3 tablespoon maple syrup
- 1 tablespoon mustard, yellow mustard
- 4 whole roll, 100% whole-wheat, or kaiser or sesame, toasted (optional, for serving)
Combine the lentils and 4 cups water in a large saucepan. Cover the pan and bring the water to a boil. Reduce the heat to low and simmer for about 25 minutes, until the lentils are tender. Drain and set aside.
Heat the olive oil in a medium pot over medium-high heat. Add the onion and pepper and sauté until softened, about 7 minutes. Add the garlic and sauté for 1 minute. Add the cooked lentils, chili powder, oregano and salt.
Add the tomato sauce and tomato paste and mix well. Reduce the heat to low and simmer for 10 minutes. Add the maple syrup and mustard and heat through.
Turn off the heat and let the lentil mixture sit for about 10 minutes, allowing the flavors can meld (or go ahead and eat immediately if you can’t wait!). Spoon the mixture over toasted buns if desired.
Serving size: 1 cup lentil mixture with 1 bun