Where’s the beef? Who cares! Lentils make for an equally tasty and protein-packed sandwich filling that’s easier on the planet (and your budget). If you’ve got any leftovers, try serving them over gluten-free elbow macaroni.
Total time: 30 to 35 minutes
1 1/4 cups French lentils, picked over and rinsed
1 tablespoon olive oil
1 large yellow onion, diced
2 green bell peppers, diced
2 teaspoons ground cumin
1 teaspoon smoked paprika
2 tablespoons dark brown sugar
1 jalapeño pepper, seeded and minced (optional)
2 cups of your favorite tomato sauce
1/3 cup water
4 to 6 whole-wheat or gluten-free hamburger buns
- In a medium stock pot, add the lentils with enough water to cover by 2 to 3 inches. Cover, bring to a boil, then simmer, partially covered, for 20 to 25 minutes, until tender. Drain the lentils.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5 to 7 minutes, until soft and translucent. Add the bell peppers and sauté for 5 minutes longer.
- Add the cumin, paprika, brown sugar, and jalapeño, if using. Cook 1 minute, then add the marinara sauce and water. Season to taste with salt. Bring to a boil, then reduce to a simmer for 5 to 10 minutes.
- Add the lentils to the sloppy joe mixture. Season to taste and cook for 5 minutes longer, until the flavors have blended.
- Scoop the sloppy joe mixture into the hamburger buns and serve.
Per serving: calories 300, fat 5 g, protein 11 g, carbohydrates 58 g, dietary fiber 9 g