Veganomicon, Isa Chandra Moskowitz & Terry Hope Romero
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium-size yellow onion, cut into small dice
1 green bell pepper, cut into small dice
2 cloves garlic, minced
3 tablespoons chile powder
2 teaspoons dried oregano
1 teaspoon salt
1 (8-ounce) can tomato sauce
1/4 cup tomato paste
2-3 tablespoons maple syrup
1 tablespoon prepared yellow mustard
4-6 kaiser rolls or sesame buns, sliced in half horizontally
Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes, until the lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done, preheat the oil in a medium-size saucepan over medium heat. Saute the onions and peppers for about 7 minutes, until softened. Add the garlic and saute for a minute more.
Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.
Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.
I served the sloppy joes with this coleslaw, which was fantastic!
Tangy Mustard Coleslaw
7 cups finely shredded green cabbage
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne
Combine cabbage, red onion, and carrot in a large bowl. Combine the remaining ingredients in a small bowl, and stir well with a whisk. Add the dressing to the cabbage mixture, and toss to coat. Cover and chill 20 minutes. Stir before serving.