Lentil And Mushroom Sloppy Joes

LENTIL AND CRIMINI MUSHROOM SLOPPY JOES

We’re getting closer to the new year, and that usually means we’re looking for alternatives for those meaty dishes we may or may not love! If you’re a vegetarian or even vegan, this recipe is definitely for you.

All ingredients can be found at Heinens, even the lentils!

As a kid, it was pretty much a staple to have sloppy joes, especially the mix right out of the can. My mom probably made this family meal a handful of times a year, because hey, people are busy! I never understood why she had her go-to’s, but I don’t even have kids and I totally see why - it’s just so easy and delicious anyway!

Add a little bright citrus squeeze of lime to your joes!

When I tell you I was THRILLED to see Heinen’s had canned prepared lentils, I was beyond. This makes these sloppy joe’s SO easy to make, and it’s quick! When you’re cooking lentils from the dry state, it can take much longer. I appreciate the convenience of these canned lentils.

Prep Time: 15 min | Cook Time: 20 min | Serving Size: 6-8 Sandwiches

LENTIL + CRIMINI MUSHROOM SLOPPY JOE RECIPE

Ingredients

• 6-8 brioche buns, or preferred buns

• 2 tbsp extra virgin olive oil

• 12 oz crimini mushrooms (baby bellas), chopped

• 1 yellow bell pepper, diced

• 1 green bell pepper, diced

• 1 medium yellow onion, diced

• 1 chipotle pepper from chipotle peppers in adobo sauce can, finely chopped with 1 tsp adobo sauce

• 3 tbsp honey

• 2 tbsp yellow mustard

• 1 tbsp masa harina, or corn starch

• 1 tbsp Two Brothers Sweet + Smokey Seasoning

• 1 tsp smoked paprika, regular is fine if smoked is unavailable

• 1 tbsp dried oregano

• 1/4 tsp cayenne pepper

• 2 tsp minced garlic

• salt and pepper to taste

• 1.75 cups crushed tomatoes (Heinen’s brand is excellent)

• 2 tbsp tomato paste

• 2 cans of Heinen’s prepared brown lentils

• spinach leaves and lime wedges optional to put on sandwich

Instructions

In a large skillet, preferably non-stick, sauté the onions, bell peppers and mushrooms for about 8-10 minutes.

While the vegetables are cooking in the olive oil, take a medium mixing bowl, and lightly mix the crushed tomato sauce, mustard, 1 tsp of adobo sauce from pepper can, honey and tomato paste until fully mixed.

As the vegetables finish cooking until translucent and soft, add in the finely diced chipotle pepper, masa harina corn meal, or corn starch to vegetables until fully mixed.

Add all seasonings to the vegetables as well.

Take the tomato sauce mixture and pour into the vegetables, and stir lightly to fold the vegetables.

Add in the lentils and fold to mix delicately. Simmer on low for 10 minutes to get all the flavors cooked in and the sauce to thicken.

Remove lentil mixture from heat, and serve to your liking on the brioche buns. You may need a fork!