lentil sloppy joes

I don't generally think of myself as a sloppy joe kinda gal. Sloppy joes are basic kid food. They're not refined in any way, shape, or form (after all, the word "sloppy" is in the dang title). They're basic Midwestern fare.

However, I have a major soft spot in my belly for a good sloppy joe. They remind me of my childhood. And, dang it, they're just freaking delicious. Sooo...I offer up the healthified and yuppified*** sloppy joe. All the delicious trashiness of your traditional sloppy joe. BUT with the addition of lentils in place of some of the ground beef. See? Yuppified!

I made these lentil sloppy joes for my dear roommate who had never before tasted a sloppy joe. She was dubious, to put it mildly. However, one bite in and she was on the sloppy joe bandwagon. Another Midwestern delicacy brought to these crazy New Englanders. Along with cheese balls and biscuits & gravy. You're welcome, Rhode Island.

***For those of you who do not know my dear father, "yuppy" is one of his favorite terms of judgment. Replacing ground beef with lentils? Clear yuppy move. Really, most of the things I cook make me a yuppy in my father's eyes. As does my appreciation for blue jeans not purchased at the local Orsheln Farm and Home. But that's another story for another time.

lentil sloppy joes

Ingredients:
2 Tbsp vegetable oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 bell pepper (red or green), finely chopped
1/2 cup ketchup
1 clove garlic, finely chopped
1/2 cup dried lentils, picked over and rinsed
1/4 tsp dried oregano
Kosher salt and freshly ground pepper
8 ounces ground beef
1 Tbsp Worcestershire sauce
6 whole-wheat hamburger buns, toasted
American cheese, for topping

Directions:
Heat 1 Tbsp vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 Tbsp ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. 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 mostly absorbed, 35 to 40 minutes. Season with salt and pepper.

Heat the remaining 1 Tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 Tbsp ketchup and cook, stirring, until combined. Add the lentil mixture and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.

Fill the buns with the lentil mixture and top with cheese. Serve immediately.

Yield: 6 servings

Source: Food Network