Veggie "Sloppy Joes" - Rock Your World Sloppy Joes

First, I have to admit, I've never actually eaten a  "real" sloppy joe. I think my only exposure to them was in the movies (think It Takes Two with the Olsen twins circa 1995, or Billy Madison). I have always loved anything barbeque-esq, but was terrified of unidentifiable substances in my food. So this is my ode to a dish I have never actually had.

I hope you enjoy this as much as my family does. I sometimes need to double this just to keep up with the demand. To say this is a delicious family favorite...is the understatement of 2014. 

Lentil-Veggie Sloppy Joes

1. Before you do anything, measure out your lentils (1 1/2 cups rinsed) and soak them in boiling water. Just leave them to relax while you prep your veg. **The standard plain, brown lentils are the best to use here. They will melt into this dish much better. If you try something else, just avoid the green "french lentil." It will take forever to cook and will have too much texture for this dish. 

 2. Veg prep time. Get out a large skillet. Dice one entire sweet (vidalia) onion and throw in the hot skillet with about 2 tablespoons of your fav heart heathy oil (EVOO or avocado oil work great here).

3. Next chop the celery (2 stalks) and carrot (2 carrots).  Essentially, you are starting with a mirepoix. Fine dice, about the same size as the onion.

4. Get everything sweating in the pan over a medium-low heat. Add a nice big pinch or sea or kosher salt, and a nice helping of pepper. 

5. Next comes the red pepper. Small dice one entire red bell pepper and add it to the pan with the other veggies (frozen red bell peppers work well also). 

6. And the sweet tater (or yams as labeled in some grocery stores...even though they are not the same thing). Peel and small dice two small sweet potatoes (or one medium-large) and 3 small red potatoes (or a peeled medium-large russet potatoes). Get it in there. 

6. The name of the game now is to keep stirring and don't let the heat get too high. If things are starting to get too brown, feel free to add a splash of water or veg broth. 

7. Spice time. The key to every good meal is to season every layer. Add the following to the pan: 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder. Stir it all up. 

8. Next come those lentils. Drain them, toss them in the veg/spice mixture.

9. Add in the liquids. You can use whatever tomato product you have on hand. I recommend tomato sauce or simple marinara (nothing too Italian). About 20 oz. or so of your tomato product, 2 tablespoons honey, or 2 teaspoons stevia (I use the stevia), 2 tablespoons Bragg Liquid Aminos (or low-sodium soy sauce), and 2 tablespoons apple cider vinegar. Follow all of this with 1 3/4 cups water. Stir and keep on low-medium covered for about 45 min. 

10. You want your mixture to be very soft. Test the lentils at about 30 min of cooking time to see how soft they are. Mine typically take about 45 min. If you use anything other than ordinary brown or yellow lentils (i.g. green, french lentils) the cook time will be much longer. If they need more time or liquid, feel free to add a little broth and keep cooking on low. 

11. Add the secret ingredient: 2 tablespoons (or to taste) of your favorite barbecue sauce. Stir it in. 

12. Serve on your fav bun (we like high fiber english muffins) as a sandwich or open face with a little melted mozzarella on top. We like to top ours with one more little hit of BBQ sauce. 

I hope you enjoy these veggie loaded treats. It is easy to add a bit of ground beef, turkey, pork, or veg sausage to these if you have a carnivore crowd. Throw the meat in before the mirepoix. Then cook as outlined. 

Enjoy this yummy treat. Perfect for the fall. 

XOXO,

Veggie-loaded Lentil Sloppy Joes

1 1/2 cups dry brown lentils (rinsed and soaked)

2 carrots, peeled and finely chopped

2 stalks of celery, finely chopped

1 sweet onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

pinch salt

pinch pepper

1 red bell pepper, finely chopped

2 small, or 1 medium-large sweet potato, peeled and chopped

3 small red potatoes or 1 large red potato, peeled and chopped

1 teaspoon cinnamon

1/2 teaspoon salt

1 tablespoon cumin

2 teaspoon chili powder

20 oz. tomato sauce or marinara

1 3/4 cups water

2 tablespoons apple cider vinegar

2 teaspoons stevia or 2 tablespoons honey

2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce

2 tablespoons your favorite BBQ sauce

Cover and soak the dry brown lentils in boiling water. Heat olive oil in frying pan over medium-low heat. Add the onions, celery, and carrots and cook until the onions are tender or start getting a little color on them. Add the garlic and a pinch of salt and a pinch of pepper. Add the red bell pepper and stir into the onion mixture. Cook for a few minutes then add the chopped sweet potato and red potatoes. Add the spices and mix well then drain and add the lentils. Stir well. Finally, add the tomato sauce, water, apple vinegar cider vinegar, honey, and Bragg Liquid Aminos or soy sauce. Stir to combine and cook on low for 45 minutes until the lentils are tender, stirring occasionally. Before serving stir in your favorite BBQ Sauce. Serve warm over your favorite bun. Goes great with a bit of mozzarella melted on the top. 

For the meat lovers: Add a bit of ground beef, turkey, or crumbled sausage at the very beginning before you start the mirepoix.

Serves: 6-8