TEMPEH MARINADE RECIPE RECIPES

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LENTIL SLOPPY JOES RECIPE | KATIE LEE BIEGEL | FOOD NETWORK



Lentil Sloppy Joes Recipe | Katie Lee Biegel | Food Network image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 1 hours 25 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 20

1 cup green du Puy lentils (see Cook's Note)
1 1/2 teaspoons kosher salt 
1 tablespoon olive oil 
1 yellow onion, diced (about 1 1/2 cups) 
1 green bell pepper, diced (about 1 cup) 
3 cloves garlic, minced 
One 4-ounce can chopped green chiles 
One 8-ounce can tomato sauce 
1/2 cup ketchup, preferably organic
1 tablespoon Dijon mustard 
1 tablespoon dark brown sugar 
1 tablespoon vegan Worcestershire sauce 
1 tablespoon chili powder
2 teaspoons apple cider vinegar 
1/2 teaspoon ground celery seed 
1/2 teaspoon freshly ground black pepper 
4 tablespoons unsalted butter, at room temperature 
8 potato hamburger buns 
Sliced avocado, for serving 
Sweet pickle chips, for serving 

Steps:

  • Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes.
  • Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes.
  • Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side.

LENTIL SLOPPY JOES RECIPE | KATIE LEE BIEGEL | FOOD NETWORK



Lentil Sloppy Joes Recipe | Katie Lee Biegel | Food Network image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 1 hours 25 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 20

1 cup green du Puy lentils (see Cook's Note)
1 1/2 teaspoons kosher salt 
1 tablespoon olive oil 
1 yellow onion, diced (about 1 1/2 cups) 
1 green bell pepper, diced (about 1 cup) 
3 cloves garlic, minced 
One 4-ounce can chopped green chiles 
One 8-ounce can tomato sauce 
1/2 cup ketchup, preferably organic
1 tablespoon Dijon mustard 
1 tablespoon dark brown sugar 
1 tablespoon vegan Worcestershire sauce 
1 tablespoon chili powder
2 teaspoons apple cider vinegar 
1/2 teaspoon ground celery seed 
1/2 teaspoon freshly ground black pepper 
4 tablespoons unsalted butter, at room temperature 
8 potato hamburger buns 
Sliced avocado, for serving 
Sweet pickle chips, for serving 

Steps:

  • Place the lentils in a medium saucepan and cover with water. Bring to a boil. Add 1 teaspoon salt. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and saute until the onions are translucent and the pepper is tender, 7 to 8 minutes. Add the garlic and green chiles and cook about 1 more minute. Stir in the tomato sauce, ketchup, Dijon, brown sugar, Worcestershire, chili powder, vinegar, celery seed, black pepper, remaining 1/2 teaspoon salt and 1/2 cup water. Mix well, then add the lentils. Reduce the heat to low; cover and simmer, stirring occasionally, about 15 minutes.
  • Butter both sides of the hamburger buns. Toast on a hot cast-iron griddle or skillet until lightly browned, 2 to 3 minutes.
  • Serve sloppy joes on toasted buns, topped with sliced avocado and pickles on the side.

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