Seriously Sloppy Lentils

Pin It I hate those busy days where you get home from the office and your fridge is virtually empty.  Well not so much empty.. but there is nothing to eat.  Next stop the pantry.  Noodles? Nah.  Quinoa?  Nah.  Those lentils that have been sitting there for the past 6 months untouched?  Sure, why not?  About a year ago, our friends introduced us to this Sloppy Lentils recipe he found at Passionate Homemaking.  I was skeptical.  I was more of a taco and pizza kinda gal back then.  Sloppy Joe's, on the other hand, sign me up.  Lentils didn't sound so appealing.  In fact, I wasn't a fan of legumes in general.  I don't think I ever gave them a fair shot.  Now I heart legumes.  Chick Peas, Black Beans, Lentils, Any bean, I love them all!  They are the perfect way to go meat free.  High in protein, low in fat, Cheeeeeaaaapppiiieee cheapie, especially compared to the organic meat we now buy, which is why we eat more vegetarian meals (hey, I also like to be sustainable and eating meat everyday isn't necessary).  Back in the day when Taste Tester and I started cooking together (please note, I used the term cooking loosely), it was chicken or beef.  Every time.  Now we like to explore new ways to jazz up vegetarian recipes.  Most of the time you don't even miss the meat and here is a great example of one of those meals.  Read on for the deets on how to make yourself some Seriously Sloppy Lentils.

They look so innocent.  Wait until you smoosh that top bun down.  Tip: Wear a bib and don't make this dish on a first date.  Please.
Start by sauteéing garlic, carrots & onions in a little bit of EVOO.  After a few minutes, add the peppers (they don't take quite as long). 
Once vegetables are softened add the lentils (rinsed) and tomato sauce.
 Add tomato paste, spices, salt and pepper.  Mix. 
Add the cilantro.  Mix and simmer for 15-20.  Serve on a whole wheat bun.  

Seriously Sloppy Lentils
adapted from Passionate Homemaking

Makes 4 heaping sloppies


1 T Extra Virgin Olive Oil
2 cloves garlic, minced
1 medium sized carrot, peeled and chopped
1 medium onion, peeled and chopped
1 yellow pepper, chopped
1 can lentils, rinsed
14 oz jar of plain tomato sauce
1 can of tomato paste
1/4 t cumin
1/2 t chili powder
1/4 t cayenne pepper (less if you don't like spicy, start with less and add to taste)
1/4 t garlic powder
salt & pepper
4 whole wheat buns


Heat Olive oil in a large pan over medium heat.  Sauteé garlic, onion and carrots for a few minutes.  Add pepper.  Sauteé until softened to your liking.  Add the lentils, tomato sauce, tomato paste, spices, salt and pepper.  Mix.  Add chopped cilantro (about 8-10 big leaves).  Salt & Pepper to taste.  Simmer for 15-20 minutes.  Serve on whole wheat buns (open faced and with a fork and knife for more proper dining, close faced and with a bib if you can handle it).

Bon Appétit!  They were so good.  Paul kept going back for more. 
Okay, I caved and used a fork and knife.  Just too sloppy.  I took my leftovers to work.  It was a risk I was willing to take.  Of course, it was open faced with a fork and knife.  There is a time and a place for sloppy style sloppy lentils. 

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