Name: Lentil Sloppy Joes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
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; 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 (optional)

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.

Photograph by Lisa Shin

Courtesy of Food Network Magazine

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Lentil Sloppy Joes

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