Lentil Sloppy Joes
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
60
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 small
Onion (finely chopped)1 small
Carrot (finely chopped)1 cup
Ketchup1 clove
Garlic (finely chopped)1 tsp
Oregano (dried)230 g
Ground Beef1 tbsp
Worcestershire SauceDirections:
1
Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat
2
Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes
3
Add the garlic and cook, stirring, 30 seconds
4
Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary)
5
Season with salt and pepper
6
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat
7
Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes
8
Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined
9
Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes
10
Season with salt and pepper
11
Fill the buns with the cheese and lentil mixture
12
Top with pickles and/or pickled jalapenos
13
Photograph by Lisa Shin