I can’t quite describe these sloppy josephines. They were delicious…no doubt about it. But, it definitely wasn’t the ‘out of the can’ sloppy joe flavor.
If I was forced to describe them, it would be a blend between Indian food, spaghetti sauce, sloppy joes and a hamburger. Wierd…yes. Good…yes.
In that same regard it had a certain spice to it…and sweetness…and saltiness. All good things. No? 🙂
The thing that made them over-the-top delish, was a slice of sharp cheddar cheese. Ultimate.
So, make these for dinner and these for dessert.
adapted from Cooking Light
- 1 cup dry lentils, cooked according to package instructions
- 1 tablespoon olive oil
- 1 medium sweet onion
- 1 large carrot
- 1 portabella mushroom
- 1 tablespoon minced garlic
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon salt
- 2 teaspoons chili powder
- 3 teaspoons brown sugar
- 1 teaspoon chocolate syrup
- 1 teaspoon tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 1 (15 ounce) can no salt added diced tomatoes
- 1 cup soy crumbles
- Prepare the lentils according to the packaged instructions.
- In a food processor, finely chop the onion, carrot and mushroom.
- In a sauce pan over medium heat, add in the olive oil, the finely chopped vegetables and the garlic.
- Sauté for about 5 minutes until tender.
- Add in the pepper, salt, chili powder, brown sugar, oregano, and red pepper.
- Stir in the tomatoes and bring to a boil for 2 minutes.
- Meanwhile, mash half of the beans with a fork.
- Add the mashed beans, whole beans and soy crumbles to the pan.
- Turn the heat down and simmer for 10 minutes, stirring occasionally.
- Serve on buns or bread with a slice of sharp cheddar cheese.