Sunday, May 26, 2013

Lentil Joes

Adapted from Forks over Knives

Ingredients (serves 6)

  • 3 1/3 cup of vegetable stock or broth or water
  • 1 onion, chopped
  • 1 red bell pepper, chopped (I used a roasted red pepper because it's what I had on hand)
  • 1 Tbsp of chili powder
  • 1 1/2 cup of dried brown lentils
  • 1 can of fire roasted or regular diced tomatoes
  • 1/4 cup of ketchup
  • 2 Tbsp of soy sauce or tamari
  • 1.5 Tbsp of brown sugar
  • 1 tsp of rice vinegar
  • 1 tsp of vegetarian Worcestershire sauce
  • salt and pepper to taste
  • 2 Tbsp of Dijon mustard
  • hamburger buns


In a large soup pan heat 1/3 cup of vegetable stock/broth or water along with the red pepper and onion. Cook 5 minutes or until onion softens. Add chili powder and stir to combine. Add the remaining 3 cups of broth/stock or water as well as the lentils, tomatoes, and remaining ingredients. Mix well and then bring to a boil, reduce to a simmer, cover, and cook for 1 hour. Stir occasionally. After 1 hour, remove lid and allow lentils to sit for 5 minutes before consuming. Enjoy with your favorite buns and condiments.


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