Sloppy Joes

Ingredients

Lentils

1 1/4 cups brown lentils
1 yellow onion, diced
1 green bell pepper, diced

Sauce

1 15 oz. can tomato sauce
5 deglet dates
3-5 garlic cloves
2 tablespoons WYW Nooch
1 tablespoon apple cider vinegar
1 tablespoon ground mustard
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
black pepper, to taste
1 teaspoon chipotle pepper powder (optional)
1/4 teaspoon liquid smoke (optional)
1/4 teaspoon celery seed (optional)

To Serve:

whole wheat bread
baked potato
sliced green onions
Creamy Coleslaw

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Nooch (Non-Fortified Nutritional Yeast)

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Method

Start by cooking the lentils. The best way to cook lentils is like pasta: adding more water than is needed to cook and then straining it at the end. Bring the water to a boil, add the lentils, reduce the heat, and simmer for about 20 minutes.

In a separate pan, sauté the onion and green bell pepper, adding a little water or veggie broth as needed to keep from sticking. Once the veggies are tender, remove from heat and set aside.

To prepare the sauce, add all of the ingredients to a high speed blender and blend until smooth, adding additional water if needed.

Combine the sauce, lentils, and sauté mixture in one pot and simmer for about 10 minutes to bring the sauce to temperature. Remove from heat.

Serve on whole wheat bread or baked potatoes and green onions on top. Don't forget the coleslaw!