Vegan Sloppy Joes

5 cup lentils (brown or French green)
20 cups water
10 small onions, chopped
veggie oil (for frying, and a little extra for the sauce)
5 cup tomatoes (fresh preferred), chopped
1 1/4 Cups molasses
3/4 cup apple cider vinegar (or regular vinegar)
1 cup mustard
hot sauce or cayenne powder, optional, to taste (I prefer Lousiana Hot Sauce)
10 cloves garlic, minced
palm of ground sage (don't go overboard though)
palm of cumin
palm of onion powder, optional
large palm of basil
palm of turmeric, optional
fresh ground pepper, to taste
5 cups tomato sauce
bread, for serving (I like something crusty, like French bread, or maybe hamburger buns)

1. Boil lentils with water on a fairly high heat, covered, with salt, until softened. On a separate burner, fry onion with a splash of oil on medium-high heat, until the onions have softened and browned slightly, but are not transluscent. Add your tomatoes, and let cook with the onions for up to five minutes. If your lentils are still cooking at this point, kill the heat for the skillet before you add your other ingredients.

2. Add all other ingredients to the pan except for tomato sauce and bread, and let sit until ready to add the lentils. Stir everything together a little. Once the lentils are cooked through, combine in the pan with the sauce. You may not want to include ALL of the lentils, depending on how "runny" you want your mix to be.

3. Add your tomato sauce, and turn the heat on to medium or medium-high to allow the flavors to mix (for about ten minutes). Serve hot on bread of choice (you may need a knife and fork for this!).



Serving Size: 30

Number of Servings: 30

Recipe submitted by SparkPeople user JGRUSSO.