You will need:

LENTILS

  • 2 cups (480 ml) water (I used 1 cup water, 1 cup vegetable broth)
  • 1 cup (192 g) green lentils, well rinsed

SLOPPY JOES

  • 2 Tbsp (30 ml) olive or grape seed oil
  • 1/2 red onion minced
  • 2 cloves garlic, minced tbsp.
  • 1/2 green bell pepper, diced
  • Sea salt and black pepper to taste
  • 1 15-ounce can tomato sauce*
  • 1-2 Tbsp agave or honey plus more to taste
  • 1-2 Tbsp vegan-friendly worcestershire sauce
  • 1-2 tsp chili powder, plus more to taste
  • 1 tsp ground cumin, plus more to taste
  • optional:pinch smoked or regular paprika

FOR SERVING optional

  • Gluten free or whole wheat hamburger buns*

Instructions

  • To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor) and rinsed lentils and heat over medium-high heat.
  • Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
  • In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
  • Sauté for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
  • Next add tomato sauce agave, vegan Worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
  • Once the lentils are cooked, add them to the skillet as well, and stir to combine.
  • Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
  • Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, agave s for sweetness, or Worcestershire for depth of flavor.
  • Serve the mixture on toasted buns with purple slaw and pickles. Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 3 days. Reheat in the microwave, or on the stovetop, adding water if the mixture has dried out.

Set Aside half purple cabbage shredded and mixed with just a little oil, salt pepper and apple vinegar w/ sliced sweet pickles.

Serves 4-6 people.