Sloppy Lentil Joes

(By Heather McDougall)

Makes 4-6

Preparation Time: 10 minutes

Cook Time: 1.5 hours

Ingredients:

3 1/3 cups water or low sodium vegetable stock

1 onion, chopped

1 red bell pepper, chopped

1 Tbls chili powder

1-1/2 cups dried brown lentils

1  15-oz can diced fire roasted tomatoes

2 Tbls soy sauce

2 Tbls Dijon mustard

2 Tbls brown sugar

1 tsp rice vinegar

1 tsp vegetarian Worcestershire sauce

Salt to taste

This is a quick easy meal that also reheats well for lunch the next day or two. Serve this stuffed into a whole-grain bun and eat with your hands, or ladle it over the buns (open face style) and eat with a fork.  I usually serve steamed kale with this dish and fresh corn when in season.

From drmcdougall.com

Directions:

1. Place 1/3 cup of the water or stock in a large pot.

2. Add the onions and bell pepper and cook, stirring occasionally, until onions soften slightly, about 5 minutes.

3. Add the chili powder and mix in well. Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally.

4. Serve on whole-wheat buns, or fresh baked bread, with the trimmings of your choice.