For Day 2 week 2 of BM #50, here is a vegan version of the popular Sloppy Joe. I wasn't too sure if my folks at home would appreciate this but decided that the risk was worth it :).
The best part of this adventure was that both the kids and the dad were mightily impressed and did complete justice to their meal. The lentils are full of protein, fiber and iron as well. I was just not able to convince them to go with some whole grain buns. :) Otherwise with all the vegetable toppings I think it was a relatively healthy meal.
Adapted from here
Olive Oil 1 Tbsp
Onion, finely chopped
Celery, finely chopped
Red and Yellow Peppers, finely chopped
Tomatoes, chopped 1/2 cup
Tomato Paste 2 Tbsp
Cumin Powder 1 tsp
Chili Powder as needed
Sriracha Sauce 1 tsp (Optional)
Salt as needed
Vegetable Broth 3 cups (Or plain water is fine too)
Red Lentils / Whole Masoor Dal 1 cup
Balsamic Vinegar 2 tsp (I didn't add)
For the Sandwich -
Burger Buns 8
Butter as needed
Lettuce, Onions, Avocados, Spring Onions and cheese as needed
Method Of Preparation -
In a pressure cooker or a heavy bottomed pan, heat oil and saute the garlic and onions until they are lightly brown in color.
Add in the chopped celery and pepper. Let them cook for a minute or two.
Add in the tomatoes and tomato paste. Let the tomatoes turn mushy. Sprinkle the cumin powder, chili powder and salt. Pour in the Vegetable broth and let it come to a slow simmer.
Wash and drain the red lentils and add them to simmering broth.
[If using a pressure cooker, cover and let it cook for just 1 hiss. If using a heavy bottomed pan, let it cook for about 30 min or so until the lentils are just about cooked. Add water if needed.]
After the pressure cooker is cooled, remove lid and mix well.
Toast the burger buns, apply butter and spread some lettuce, pour the cooked lentils on one side of the bun, add whatever toppings you prefer, top it with the other side of the bun and devour!!
Note - Freeze/refrigerate the leftover lentils for a quick bite when you need it the most :)
Preparation Time 35 min