Lentil Sloppy Joe’s.

Lentils: cheap, meaty (but not), vegetarian, kid-approved. Get on board!

1 c lentils (I used green)
1 bay leaf
1 medium onion, diced
2 stalks celery, sliced lengthwise and chopped
1 large carrot, chopped
1/2 c barbecue sauce (I used Sweet Baby Ray’s)
1/2 c ketchup
1 c canned tomato sauce
1 tbsp apple cider vinegar
2 tsp soy sauce
2 heaping tsp ground mustard powder
1/2 tsp garlic powder
2 tsp salt
1/2 tsp black pepper
Olive oil

In a large skillet with a lid, combine lentils, bay leaf, and 4 c cold water. Bring to a boil; lightly cover with lid (allow steam to escape), reduce heat, and simmer until lentils are tender and no longer crunchy, about 20 minutes. Drain; remove and discard bay leaf, and set lentils aside. In same skillet, heat olive oil to a shimmer and add vegetables plus 1 tsp salt. Saute until vegetables are lightly tender, about 7 minutes. Meanwhile, in a 2 c measuring pitcher, combine barbecue sauce, ketchup, tomato sauce, vinegar, soy sauce, mustard powder, garlic powder, 1 tsp salt, and black pepper. Add drained lentils to softened vegetables and toss to combine. Pour sauce over lentil and vegetable mixture and gently stir to coat. Simmer over low heat with lid cocked until lentils take on flavors of sauce and vegetables, about 15 minutes, stirring regularly. Serve over bread or vegetables. Eat with a fork and knife!


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