Lentil Sloppy Joes

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This is Mary McDougall's recipe, slightly adapted. We found it very flavorful, and like it best by itself, with steamed spinach or kale and a big salad, although it's also good served on whole-grain buns.

3 ⅓ cups water or low-sodium vegetable stock

1 onion, chopped

1 red bell pepper, chopped

1 bunch cilantro, chopped (optional)

1 Tbsp. chili powder

1 ½ cups dried brown lentils

1 15-oz. can diced fire roasted tomatoes

2 Tbsp. soy sauce

2 Tbsp. Dijon mustard

2 Tbsp. brown sugar

1 tsp rice vinegar

1 tsp vegetarian Worcestershire sauce

salt to taste

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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