Gluten-Free Sloppy Joes

KIWI MAGAZINE

cover of the KIWI Fall 2022 issue

Ingredients


Makes 6 servings

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

Salt

6 whole-wheat or gluten-free hamburger buns

Directions

1. 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.

2. 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.

3. 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.

4. Add the lentils to the sloppy joe mixture. Season to taste and cook for 5 minutes longer, until the flavors have blended.

5. Scoop the sloppy joe mixture into the hamburger buns and serve.

Per Serving:


Calories: 300

Carbohydrates: 58 g

Fat: 5 g

Protein: 11 g

Fiber: 9 g

Active Time:

30 to 35 minutes

Total Time:

30 to 35 minutes