Who is in need of an easy, quick, healthy, and delicious dinner recipe for the week? You? Good. Me too. Because Mondays, frankly, are a swift kick to the rear-end that sends my household on a roller-coaster ride that only ends when Friday finally graces us with its presence. Sound familiar?
So today, being Sunday, is the day to do whatever I can to proactively prepare for the battle of the weekdays. Thankfully, this week I have this super easy, super healthy, SUPER delicious (yes that’s three supers, thank you very much) lentil and mushroom sloppy joe recipe. It’s my weapon against falling into an unhealthy takeout routine before Wednesday even gets here.
Here’s what you do: the night before you want to serve this recipe for dinner you chop some veggies. In the morning, you combine all the ingredients in a slow-cooker. Then you leave, conquer the world for the day, and when you come home a delicious sweet-spicy and tomatoey aroma will have filled your house. From there, it’s a matter of minutes before dinner’s on the table and hungry people are satisfied.
I’m pretty sure that’s what they call WINNING.
I was never much of a sloppy joe person as a kid. I feel like saying that is totally rejecting all things childhood. But it’s true; I didn’t LOVE them. They were just OK. But these lentil sloppy joes are on the top of my list right now for several reasons:
1. They’re saucy, sweet, and spicy all at the same time.
2. They’re warm, filling, and hearty.
3. They’re packed with goodness: fiber, protein, iron, antioxidants.
4. Needless to say…they’re incredibly easy to make.
Put these in your meal plan for the week and you won’t be sorry!
- 1 pound (16 ounces) white or crimini mushrooms, roughly chopped
- 1 large green pepper, finely diced
- 1 medium sweet onion, finely diced
- 1 large carrot, finely diced
- 3 cloves garlic, finely minced
- ⅛ teaspoon cayenne pepper
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 cup lentils
- ½ cup ketchup
- 6 oz tomato paste
- 1 tablespoon sriracha
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 cups vegetable broth
- 6 whole grain hamburger buns
- 1 cup red cabbage, shredded
- The night before: Chop all of the vegetables. Make sure the green pepper, onion, and carrot are finely diced, but do not use a food processor. A food processor tends to make the mixture overly wet and mushy. The mushrooms can be more roughly chopped. Measure out the dry ingredients (spices, brown sugar, lentils) and place in the slow-cooker. Do not turn it on! Set out the tomato paste, apple cider vinegar, and vegetable broth (if unopened) so they are easy to access in the morning.
- In the morning: Add the chopped vegetables, ketchup, tomato paste, sriracha, mustard, vinegar, and vegetable broth to the slow-cooker. Stir to combine. Cover with the lid and turn the slow-cooker on low. Cook for 7-9 hours.
- In the evening: Stir the contents of the slow-cooker well. Turn it to "keep warm" if it has this setting. Finely shred the cabbage with a mandolin or chef's knife. Lightly toast the hamburger buns, either in the toaster, toaster oven, or under the broiler, being careful to watch closely so as not to burn them.
- Serve a hearty dollop of the lentil mixture on top of each bun bottom, top with a heap of shredded cabbage, and finish with the top of the bun. Enjoy!