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Smoky Lentil Sloppy Joes
This hearty version of what’s normally a meat-heavy dish is jam-packed with nutrition, easy on the wallet and full of smoky-sweet flavor. It’s also superb as leftovers. Cans of smoky-tasting chipotle peppers in adobo sauce are found in the Latin section of most grocers.
1 cup dried green or brown lentils, rinsed
1 cup uncooked brown rice
5 cups water
2 teaspoons canola or grape seed oil
1 yellow onion, diced
3 cups diced eggplant
1 large carrot, shredded
2 garlic cloves, minced
1 yellow or orange bell pepper, chopped
1 (26-ounce) jar tomato sauce
2 tablespoons balsamic vinegar
1 tablespoon dry mustard powder
1 tablespoon gluten-free minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
6 gluten-free buns, sliced in half
-Parsley, for garnish
1. Place lentils, brown rice and 5 cups water in a large saucepan. Bring to a boil, reduce heat and simmer until lentils and rice are tender, about 30 minutes. Drain and rinse.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and eggplant and cook until softened, about 5 minutes. Add carrot, garlic and bell pepper and cook 2 minutes. Place tomato sauce, vinegar, mustard powder, chipotle peppers, oregano, salt and black pepper in the skillet and bring mixture to a boil. Then reduce heat and simmer 15 minutes.
3. Place 2 cups of the cooked lentils and rice in a food processor container. Blend into a paste-like consistency. Stir the lentil rice paste, along with remaining whole lentils and rice, into the tomato sauce mixture and heat for 5 minutes.
4. Place lentil mixture on bun halves and garnish with parsley.
Each serving contains 449 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 549mg sodium, 81g carbohydrate, 14g fiber, 16g sugars, 15g protein, 36Est GL.