beef and lentil sloppy joes

First off, I’m going to apologize for posting two sandwich recipes in a row.  Generally, I like a little more variety in my rotation than that.  But these just…happened.  And they were too good not to share.

Second, this recipe sort of just happened after a conversation with the husband about buns, and how bad buns can spoil the whole….sandwich experience.  (You see now why my mom always liked to call them rolls).  Anyway, in a rush through Target a couple of weeks ago, I picked up a package of their Market Pantry brand hamburg buns.  Wow!  What a huge mistake.  If ever there were Worst Buns Ever competition, that’d be the winning bun!  They were flimsy, flavorless, flaccid, and forgettable.  Not that the bun (roll – sorry, Mom) needs to knock your socks off.  But to hold up to sandwich fixin’s with any sort of juicy, gravy, or sauce, well…flimsy, flavorless and flaccid won’t cut it.

Not that this post is about buns.  Ahem…rolls.  Just saying, if you make these, select a better quality bun.  Oh, and a skim coat of butter and a little time under the broiler doesn’t hurt, either.

So, on to the real reason for this recipe:  it just sounded good.  My husband had his cholesterol checked a while back and, despite my predominantly healthy cooking choices, it was still elevated.  With exercise and supplements, he’s been able to get it in to a healthier range, but it made me ever more mindful of how food choices (especially if you’re pre-disposed to high cholesterol) are so very important.

What attracted me to this recipe in the first place was the lentils.  They’re a super source of protein, inexpensive to purchase, easy to cook, and provide a whole host of health benefits.  You can read more about lentils here at Whole Living and Alive, but if you’re not including more lentils in your diet, you really should give them a try.  Adding them to Sloppy Joes is just an act of pure genius!  The original recipe actually used lentils as a replacement for the beef, but I followed the adapted recipe, then made a minor change of my own to adjust the seasoning for my sometimes picky eater.   After having tried them (they were delicious), I think completely replacing the beef with lentils would be a perfectly acceptable way to go for a truly meatless dish.

As you can see, my little Sous Chef was helping me cook dinner that evening.  We only had one minor disaster!!  Yikes!  Thankfully, the tomato sauce was right out of the can and wasn’t hot when it sloshed over the edge of the pan.  We decided that one might have gotten us downgraded on Worst Cooks in America!!  The end product, though, was really good.  Lots of flavor, even without the chili powder, and great texture.  Next time I might actually try them without the beef.  Enjoy!

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Beef and Lentil Sloppy Joes (recipe adapted from One Ordinary Day)

Ingredients:

  • 1 cup uncooked green lentils
  • 4 cups water
  • ½ lb lean ground beef
  • 1/2 medium yellow onion, diced small
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 3 Tbsp chili powder (I left this out completely, but 3 Tbsp is just way too much chili powder: adjust according to taste)
  • 1 tsp salt
  • 15 oz can tomato sauce
  • 1/4 c tomato paste
  • 3 Tbsp brown sugar or maple syrup
  • 1 Tbsp yellow mustard
  • burger buns or sandwich rolls

Directions:

  • Place lentils in a sauce pot with the 4 cups water. Cover and bring to a boil. Reduce heat and and simmer for 20 minutes or until lentils are soft.  Drain and set aside.
  • When the lentils are about halfway cooked, heat a large saute pan over medium heat. Saute ground beef until crumbled but not fully cooked through.  Add the onion and saute until beef is no longer pink. Add garlic and saute about one minute.  Add the cooked lentils, oregano, and salt and mix.
  • Add tomato sauce and tomato paste and combine…gently.  Cook for about 10 minutes and then add brown sugar and mustard.  Stir until well blended.
  • Reduce heat to lowest setting and let the favors come together for about 10 minutes.
  • Serve on broiled or grilled buttered rolls.

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Cook’s Notes:  Easily adaptable to a completely vegetarian meal.  I think these would be just as delicious with only lentils and no beef.

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