Monday, February 11, 2013

Recipe: Sloppy Lentils and Tangy Slaw

It's been a while since I posted a recipe here, but my niece has decided to be a vegetarian and her mom needed some protein-rich veg recipes that would satisfy the whole family. I gave her a list of my favorites, most of which I've already posted. This one happens to be easy and satisfies the occasional Sloppy Joe craving.

Sloppy Lentils
(Adapted from Fresh from the Vegetarian Slow Cooker)
Makes 4 to 6 servings


1 TBSP olive oil
1 medium yellow onion, chopped
1 small red or green pepper, seeded and chopped
1 TBSP chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5 oz can crushed tomatoes
3 cups water
2 TBSP soy sauce
1 TBSP yellow mustard
1 TBSP brown sugar
1 TBSP maple syrup
1 tsp salt
Black pepper to taste


1. In a large skillet, heat the oil over medium heat. Add the onion and pepper and cook until softened, stirring occasionally. Add the chili powder and stir to mix well. Cook for 30 seconds more, then remove from heat.

2. Transfer the mixture to the slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on Low for 8 hours.

Serve on burger buns and top with coleslaw (optional). I like to top mine with a tangy broccoli slaw (mix a bag of broccoli slaw with a tangy dressing made by whisking together about 1/4 cup light mayo, a TBSP soy sauce and TBSP rice vinegar).

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