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Monday, August 22, 2011

Red Lentil Sloppy Joes


This is a recipe that will be added to our "recipes we made on a regular basis" file.   I found the recipe at "Vegan Dad" it caught my eye because he called the recipe "kid-friendly".  I have been on the search for recipes that I can make for family dinners that are plant based.  No cholesterol and no saturated fat.  My goal is to find recipes that are so good that my kids won't miss the meat.  This is one of those recipes!

I was so pleased when the whole family munched away on their Red Lentil Sloppy Joes.  There was not one complaint about missing the meat.  I served a rare treat of tater tots along side of them, hoping to distract my girls from complaining about the lack of meat, but come to find out they were not necessary!:)  

I used leftovers as a dip for a whole wheat, Triscuit- type cracker.  It made a great and filling snack.

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Lentils are one of my favorite foods.   I make my husband and I a big pot of our favorite "French Lentil Soup" for lunch to eat throughout the week.  Lentils are packed with protein, fiber, iron, magnesium and B vitamins. They are a quick cooking legume and are super easy to make!

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Red Lentil Sloppy Joes

 "I love this version because the red wine vinegar gives it lots of zip. Red lentils are also a great choice because they cook quickly and are pretty neutral in flavour. The trick here is to cook the lentils until they are soft enough but not too much so they go mushy."--V e g a n D a d

INGREDIENTS
- 2 tbsp oil
- 1 onion, chopped
- 1 rib celery, chopped
- 1/2 green pepper, chopped
- 1/2 tsp oregano
- 1 cup red lentils, rinsed
- 1 cup ketchup
- 1 1/2 to 2 cups water (more if needed)
- 1/4 cup red wine vinegar
- 1 tbsp vegan Worcestershire sauce (optional)
- 1 tbsp brown sugar (or sweetener of choice)
- salt to taste
- freshly ground black pepper
- Tabasco sauce to taste

METHOD
1. Heat oil in a frying pan over med-hi heat. Saute onion, celery, green pepper, and oregano for 5-7 mins, until onion is translucent and pepper has softened.
2. Add lentils and mix well. Add ketchup, 1 1/2 cups water, vinegar, Worcestershire (if using), sugar, salt and pepper, and Tabasco.
3. Bring to bubbling, then reduce heat, and cover. Cook for about 30 mins, stirring regularly, adding more water if needed until lentils are cooked but still hold their shape.
4. Serve on toasted rolls, open-faced if you want.



**I used some store bought buns from our local health food store, but if you want to make your own, I have a GREAT recipe for Homemade Buns In The Bread Maker.





2 comments:

  1. This looks great, I never thought of using lentils to replace meat in something like this. I've done Texturized Vegetable Protein, which is really good, but very processed. Thanks for the great idea!

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  2. PLEEZE HELP ME FOR GOD SAKE

    ReplyDelete

Thank you so much for your lovely words to me! Due to the number of comments I receive, I cannot respond to all of them - but know that I read and love every word. If you have a question in need of a response, please e-mail sponsornewnostalgia@gmail.com and either Robyn or I will get back to you.