SLOPPY LENTILS
Make and share this Sloppy Lentils recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heal the oil in a skillet over medium heat; add in the onion and bell pepper; cover, and cook about 5 minutes, until softened.
- Add in chili powder, stirring to coat.
- Transfer mixture to a slow cooker; add in the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper; stir to combine.
- Cover and cook on LOW for 8 hours.
- Serve sloppy-joe style on warmed buns.
Nutrition Facts : Calories 353.5, Fat 4.8, SaturatedFat 0.7, Sodium 1375.8, Carbohydrate 58.7, Fiber 25, Sugar 10.9, Protein 21.1
VEGAN LENTIL SLOPPY JOES
Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.
Provided by Laura Shansey
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
- Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
- Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
- Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 76.3 g, Fat 7.7 g, Fiber 10.2 g, Protein 17.9 g, SaturatedFat 1.4 g, Sodium 847.4 mg, Sugar 10.1 g
STUCK-POT RICE AND LENTILS WITH PITA CRUST
_**Editor's note:** The recipe and introductory text below are from Mark Bittman's book_ [How to Cook Everything Vegetarian](http://www.ecookbooks.com/p-20842-how-to-cook-everything-vegetarian.aspx?affiliateID=16283). Pita makes a wonderful crust for this stuck-pot recipe, but you can use tortillas or lavash instead (see the Stuck-Pot Rice and Beans with Tortilla Crust variation). This dish is quite complex in both flavor and texture, and the earthy lentils with lightly caramelized onions and sweet bits of dates or raisins are delicious. Use oil, and this becomes vegan.
Provided by Mark Bittman
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- 1. Bring a medium pot of water to a boil and salt it. Stir in the lentils and return to a boil. Add the rice and return to a boil, then lower the heat so the water bubbles along nicely. (If you're using brown rice, add the rice and lentils to the boiling water at the same time.) Cook undisturbed-white rice for about 5 minutes, brown rice for about 15 minutes. Drain and set aside. Taste (the rice and lentils will be only partially done), add salt if necessary, and sprinkle with pepper.
- 2. Melt the butter in a small bowl or pot (or just put the oil in) and stir in the saffron if you're using it.
- 3. Put half of the melted butter or oil in a large, heavy pot with a tight-fitting lid over medium-high heat. Add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the dates, remove, and turn off the heat.
- 4. Add the remaining butter or oil to the pot. Cover the bottom with the pita pieces. Add half of the rice and lentil mixture, then the onion, and finally the other half of the rice and lentils. Sprinkle it all with 1/3 cup water. Wrap a clean kitchen towel around the lid of the pot so that the corners are on top and don't fall anywhere near the stove and cover the pot. Turn the heat to medium-high. When you hear sizzling-about 5 minutes-turn the heat down to very low. Cook, completely undisturbed, for about 30 minutes, or until the pita starts to smell toasty-you will know-but not burned. Remove from the heat and let sit for another 5 minutes.
- 5. Carefully remove the lid and the cloth and turn the pot upside down over a plate. If the pita comes out in a single crust, terrific. If not, use a spatula to scrape the pieces out of the pan and put them on top of the rice. Serve immediately, sprinkled with a bit of salt and pepper if you like.
- Add the julienned zest from 1 orange to the dates (or eliminate the dates if you like) and add 1/2 cup mixed nuts (like pistachios, almonds, and pine nuts) in Step 3. Sprinkle the rice with 1/2 teaspoon or more coarsely ground cardamom seeds.
- Here it's the rice that makes the crust: Eliminate the saffron, dates, and pita. Add chopped hot fresh chile to taste and about a tablespoon peeled and minced fresh ginger to the onion in Step 3. Stir in a tablespoon or so of curry powder or garam masala, then gently stir in the rice and lentils.
- Omit the lentils, saffron, and dates. And a chopped bell pepper (any color) with the onion in Step 3. In Step 4, line the pot with tortillas instead of pita. Layer the rice with the onion mixture and a cup or so of drained cooked beans (like black, pinto, or kidney beans).
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