Sloppy Lentils

I used to make sloppy joes with crumbled tofu.  Sounds a bit weird but my meat loving friends actually really loved it...in the end it's all about the sauce and the comfort of the squishy but slighly toasted bun.  Last year a friend recommended I try the recipe with lentils....and I've been hooked ever since.  I don't think I've made the tofu version since.  This recipe is quick and easy to throw together and at $1.20 for a bag of lentils, you get some pretty phenomenal protein punch for next to nothing. 

You can serve these up nacho style as well. I once offered to make my BIL any dinner he wanted when I was staying with them for a few weeks in April.  He asked for taco joes which is a dish his mom made-- a combination taco, sloppy joe served on Doritos with cheese...kind of like a big nacho.  I made myself lentil sloppy joes and served it up on tortilla chips with grated cheese and diced onion and have to say it was a thing of beauty.  

Sloppy Lentils

1 cup chopped onion
1-2 diced jalapenos (optional)
3 garlic cloves, minced
1 cup lentils, rinsed
2 1/2 cups water
1/2-1 (6 ounce) can tomato paste
1/2 cup ketchup
1 teaspoon mustard powder
2 tbsp packed brown sugar
1 tsp white vinegar
1 tbsp worcestershire (optional--leave out for a vegan version)
salt and ground black pepper to taste
4 hamburger buns, split

Directions
1. In a medium saucepan combine lentils, onions, jalapeno and garlic and mix well. Add ketchup, tomato paste, water, vinegar, mustard, Worcestershire (if using), brown sugar, Bring to bubbling, then reduce heat, and cover.
3. Cook for about 30 mins, stirring regularly, adding more water if needed until lentils are cooked but still hold their shape.  Season with salt and pepper.
4. Serve on toasted buns.
Serves 4