Mmm mmm… I love Sloppy Lentil Joes night. As this is easily made in the slow cooker, I don’t make it as much as I ought to because, well, it requires the foresight of buying ingredients the day before. But now that the British summer is upon us and our oven of a fifth-floor flat is only getting hotter and hotter, I’m trying to break out the slow cooker as much as possible for dinners, as it doesn’t heat up the flat as much as cooking on the hobs would. Plus, I had two loaves of bread we unneccessarily bought from Whole Foods that we needed to make our way through before they went stale or mouldy.
I got this recipe from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. Usually, I adapt recipes to create yields for one or two people (for me and Red, that is), but these Sloppy Lentil Joes are so delicious that I follow the whole recipe so I have leftovers for an entire week of lunches. You’d think this would get boring, but it doesn’t. While they’re supposed to be served Sloppy Joe style (on a bun/bread), these lentils are just as tasty eaten directly out of a bowl with a spoon. Or, if you’re like me just now, straight out of the serving spoon whilst transplanting the leftovers from the crock pot to the tupperware. Sneaky late-night snack WIN!
- 1 tbsp olive oil
- 1 onion, chopped
- 1 small red pepper, chopped
- 1 tbsp chilli powder
- 1.5 c dried brown lentils, picked over
- 1 400g tin crushed tomatoes
- 3 c water
- 2 tbsp soy sauce
- 1 tbsp mustard
- 1 tbsp brown sugar
- 1 tsp salt
- freshly ground pepper
Step one Heat oil in pan over medium heat and cook onion and pepper covered for 5 minutes or until softened. Add chilli powder and stir to coat.
Step two Transfer the onion/pepper mixture to crock pot and add the rest of the ingredients, stirring to combine. Cover and cook on Low for eight hours.
Yields 4-6 servings (but I think it yields more like 6-8.)