Recently, I started to crave the dishes my parents made as I grew up.  The more I think about it, the main ingredient in most of those dishes is lentils.   So down the road I headed to our new bulk foods store and bought a pound.  I have been doing so reading up on how to cook lentils and other legumes and it would seem that not everyone feels you need to soak them overnight before cooking them, but I like coming in the kitchen in the morning for my coffee and seeing the bowl of soaking lentils on my stovetop.  Now, all I need are those pans with the wonky handles I hated scrubbing cooked rice off of and I’d be 15 again.  This recipe is an adaptation of my dad’s sloppy joe sauce, but it still tastes like home.
With this meal, I also celebrated the end of the processed ketchup in our home.  I had bought two HUGE bottles for making sloppy joes for Liam’s birthday party last summer.  I gave away one, but have been slowly chipping away at the other bottle.  Really, for as much I’ve been wanting to get rid of the processed things in our home, I hate to waste.  And even though the only time we use that ketchup is when we have cookouts, I just couldn’t waste it.  I may have danced a little on the way to the recycling bin. 
As far as the family reviews on this meal, Matt ate it without complaint and said that he didn’t notice a difference in taste, but the texture got his attention.  He also said he didn’t want to take it for lunch at work.  No one in his office is vegetarian.  I get it.  Liam spit his out and declared it “yucky”.  He’s 2, I ignored him.  Sylvia didn’t get anything but a bit of the bun and the roasted sweet potatoes.  Currently, she’s my best eater in the house.  I loved it and I will be making it again to freeze for my own lunches.
Sloppy Lentils

  • 1 c. lentils, soaked over night and cooked until tender
  • 1 Tbsp. olive or coconut oil
  • 1 small onion, diced
  • 1/2 green pepper, diced
  • 1 clove garlic, minced
  • 1 c. ketchup
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. Apple cider vinegar
  • 2 Tbsp. Brown sugar

Heat the oil in a saute pan and add the onions, peppers and garlic.  Stir in the lentils and mix thoroughly.  Then, add in all the ingredients for the sauce and bring to a boil.  Then, reduce the heat and simmer for 10 minutes.   Serve on buns.  Makes 8 sandwiches.

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