Lentil Sloppy Janes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 240.1
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 640.2 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 13.2 g
- Protein: 13.8 g
View full nutritional breakdown of Lentil Sloppy Janes calories by ingredient
Introduction
These were my experimental take on vegetarian "Sloppy Joes" using some familiar flavors, and some expected. They turned out very delicious -- a great meatless alternative to the American classic. These were my experimental take on vegetarian "Sloppy Joes" using some familiar flavors, and some expected. They turned out very delicious -- a great meatless alternative to the American classic.Number of Servings: 6
Ingredients
-
2 cups dry lentils (I used 1 cup green, 1 cup brown)
4 cups water
1 medium onion, chopped
3-4 stalks celery, chopped
scallions (optional)
2 cloves garlic, minced
1 T. olive oil
1 can diced tomatoes, with green chiles, mostly drained
1 can low-sodium tomato soup
1/2 (6 oz) can tomato paste
1/2 tsp cumin
1/2 tsp ground mustard
1/2 tsp salt
1/2 tsp molasses (optional)
dash turmeric (optional)
black pepper, to taste
Directions
1. Boil 4 cups of water, and cook lentils until all water is absorbed and desired tenderness achieved (about 20-30 minutes). (You can prepare ahead for a faster meal, or use drained canned lentils.)
2. Heat olive oil in a large skillet and add garlic to simmer until fragrant. Add onion and celery, and season with with cumin, ground mustard, & turmeric (optional). Cook until translucent.
3. Add cooked lentils to the skillet, and turn heat to low. Combine with drained tomatoes, tomato soup, and paste. Season with salt and pepper, and drizzle in molasses (optional). Heat through, and then add chopped scallions.
Serve as a main dish (1-cup servings), or in a traditional style on whole wheat buns (1/2 cup servings).
Serving Size: Makes 6 (1-cup) servings, or 12 (1/2 cup) servings
2. Heat olive oil in a large skillet and add garlic to simmer until fragrant. Add onion and celery, and season with with cumin, ground mustard, & turmeric (optional). Cook until translucent.
3. Add cooked lentils to the skillet, and turn heat to low. Combine with drained tomatoes, tomato soup, and paste. Season with salt and pepper, and drizzle in molasses (optional). Heat through, and then add chopped scallions.
Serve as a main dish (1-cup servings), or in a traditional style on whole wheat buns (1/2 cup servings).
Serving Size: Makes 6 (1-cup) servings, or 12 (1/2 cup) servings