Hawaiian Sloppy Joes

2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
8 ounces crimini mushrooms, trimmed and pulsed in a food processor or finely chopped
2 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon crushed red pepper
1 (15-ounce) cans lentils, rinsed and drained (or 1 ½ cups cooked lentils)
1 (14-ounce) can tomato sauce
¼ cup soy sauce
¼ cup packed brown sugar or maple syrup
1 tablespoon white or apple cider vinegar
1 cup chopped fresh pineapple

Serve on whole wheat buns or by itself.

Only put in 1.5 cans of the tomato sauce at first and see if it needs it at the end. Cooking down to the right consistancy can take up to 30 minutes

In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add mushrooms and let cook, stirring frequently, until soft, about 8 to 10 minutes. Add garlic, salt, and crushed red pepper, and let cook a couple more minutes.

Stir in lentils, tomato sauce, soy sauce, brown sugar, vinegar, and pineapple. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes, stirring occasionally. Remove from heat and adjust seasoning to taste. Let it sit for at least 15 minutes before serving on buns.


Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RENAKITTEN.