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.

 

 

Sloppy Josephines

adapted from Cooking Light

Ingredients

• 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

How-To

1. Prepare the lentils according to the packaged instructions.
2. In a food processor, finely chop the onion, carrot and mushroom.
3. In a sauce pan over medium heat, add in the olive oil, the finely chopped vegetables and the garlic.
4. Sauté for about 5 minutes until tender.
5. Add in the pepper, salt, chili powder, brown sugar, oregano, and red pepper.
6. Stir in the tomatoes and bring to a boil for 2 minutes.
7. Meanwhile, mash half of the beans with a fork.
8. Add the mashed beans, whole beans and soy crumbles to the pan.
9. Turn the heat down and simmer for 10 minutes, stirring occasionally.
10. Serve on buns or bread with a slice of sharp cheddar cheese.