Tuesday, May 21, 2013

Sloppy Lentils

Sloppy Lentils?  What kind of dish is that?  It's like Sloppy Joes, but instead of ground meat, it's got lentils.

Did you know there are umpteen kajillion meatless versions of sloppy joes out there?  I chose this particular recipe because it contains Kitchen Bouquet.  I only ever use Kitchen Bouquet once or twice a year when I make mashed potatoes and gravy.

Kitchen Bouquet gives gravy that something extra that makes you say, "MMMM! What is that?!"  It also gives things a nice brown caramelized color.  In this recipe, it makes the end product look more like the color of Manwich.  That's a good thing when you are trying to get your 7 year old to eat something different.

I'd say this was the dish I made over Lent that Mrblocko liked the least.  And there was so much of it!

After dinner, Mrblocko and I decided this lentil concoction would taste better over a baked potato instead of on a hamburger bun.  It did.  Loads better.  I topped mine with some shredded cheddar and dill pickle relish.  YUM!

Sloppy Lentils from Feral Kitchen
1 c lentils (rinsed and picked over)
3 c water
3/4 c chopped onion
3/4 c chopped red bell pepper (I used half a chopped roasted red pepper)
1 t olive oil
1 14.5 ounce can diced tomatoes (I used roasted diced tomatoes)
8oz tomato paste
3/4 c ketchup
2 T brown sugar
2 t garlic, minced
1 t dried mustard
1/4 t black pepper (to taste)
2 t kitchen bouquet (browning sauce for color)

Cook lentils and water in covered pan on med low for 30 min until lentils cook. Drain. Mash lightly with potato masher. Meanwhile, in skillet  saute onions and pepper in oil. Cook til onions are translucent. Add remaining ingredients except for lentils. Cook med low, covered, for about same  time as lentils, stirring occasionally. When lentils done, add to tomato mixt, taste, and season. Add water if necessary. Ladle on warmed whole wheat burger buns or baked potatoes, garnish with pickles and cheese. Makes lots!

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