From Veganomicon, Serves 4 - 6
It is funny how there are things that I didn't really like when I ate meat, like hot dogs or sloppy joes, but the veg versions of them just hit the spot sometimes. It's been years since I've had a real sloppy joe, but they taste better than I remember them. I was never a big ground beef fan. This is a tasty, easy and filling weeknight meal perfect for these snowy winter days. Logan ate the leftovers with rice and said it was tasty. I ran out of chile powder so used half regular half chipotle chili powder and it added a nice kick, so use it if you have it, but it isn't worth buying it just for this.
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium-size yellow onion, cut into small dice
1 green bell pepper, seeded and cut into small dice
2 cloves garlic, minced
3 tablespoons chile powder
2 teaspoons dried oregano
1 teaspoon salt
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
2-3 tablespoons maple syrup
1 tablespoon yellow mustard
4-6 rolls or buns
Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes, until the lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done, preheat a medium size saucepan over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute for a minute more.
Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.
Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld. Serve on buns garnished however you would like. We did avocado and pepper-jack cheese and it was delicious.