Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lentil Sloppy Joes
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 455
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 22 g
- Cholesterol
- 55 mg
- Sodium
- 619 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 455
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 22 g
- Cholesterol
- 55 mg
- Sodium
- 619 mg
Ingredients
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 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.
