I have been wanting to start using more lentils in my house and thought this would be the perfect way to do it. My kids have long become acquainted with beans but I haven't done too many recipes with lentils. They are POWERHOUSES of nutrients and something that I want to incorporate more of. Luckily I got the thumbs up from the kids to make these again (I'm sure it helped that they were served on delicious toasted Onion Ciabatta rolls).
Lentil Sloppy Joes
2 cups of mushrooms, chopped
1/2 sweet onion, chopped
2 celery stalks, sliced
2 TBS olive oil
2 cloves of garlic
2 cups of crushed tomatoes (or fresh garden tomatoes with the skins blanched off)
1 1/2 cups of cooked green lentils (I love my pressure cooker for these)
4oz of tomato paste
2 TBS of Mexican seasonings (or Taco seasoning)
1/4 tsp of chipotle powder
1 TBS balsamic vinegar
1 TBS soy sauce
a pinch of cinnamon
4 buns for serving
In a large skillet warm the olive oil over medium heat and cook the onions, mushrooms, and celery for 8 minutes.
Add the rest of the ingredients and simmer over low for 25 minutes.
You can serve it as is, or I prefer to put the mixture into my food processor and briefly pulse it to chop it all into smaller pieces for a consistency similar to Sloppy Joes.
Serve warm over toasted buns.