I am forever trying to find new ways to use beans and lentils in our diet. As you know we are vegetarians, but we do not eat any of the mass produced vegetarian products – instead we eat a plant based diet including lots of fruits, vegetables, legumes, lentils, grains, nuts and seeds. So experimenting with beans and lentils to keep some variety and different tastes in our diet is a weekly occurrence.
Last week I did some work with lentils, trying to create something which would be tasty in a variety of ways…and oh it is so yummy. We enjoyed these lentils as lentil sloppy Joes, we enjoyed them served over rice and we enjoyed them stuffed in an acorn squash. Gotta love a recipe that creates three different meals! I have not tried freezing these yet, but am pretty sure it would be just fine and make for a quick meal on a crazy night.
Lentil Sloppy Joes
1 tbsp coconut oil
1 onion, chopped
2 cloves of garlic, finely chopped
2 cups green lentils, cooked (can also use canned lentils)
2 cups tomato sauce
2 tbsp tamari
2 tbsp miso
1 tbsp maple syrup or honey
2 tsp grainy mustard
1 tsp paprika
½ tsp turmeric
Heat coconut oil in a skillet over medium heat; add onion and sauté until softened. Add garlic and sauté for 2 to 3 minutes. Add remaining ingredients, increase heat and bring sauce to a bubble. Reduce heat and simmer until thickened, approximately 15 minutes.
Serve as you like. We served it on homemade gluten free buns with sweet potato wedges and roasted broccoli – YUM!
And as I mentioned the leftovers were wonderful served over rice for dinner the next night and then a few nights later stuffed in an acorn squash.
What’s your favourite way to use lentils?