Lentil sloppy joes

So who's given themselves a challenge for lent this year? I'm still going strong with the Whole Foods Lent Challenge and I've now concocted quite a few new exciting sugar free recipes. I will be sharing some of those later this week.

For those also following my six-pack challenge will know that I am focussing more on lentils (i.e smaller pulses) this week after the 'bean effect' last week! That sounded a fine plan to me since I love lentils in their various forms- red for a great soup base and a firm green lentil for a meat substitute. I warn you now there are likely to be a fair few lentil based recipes to throw your way. But I

figure that’s ok, since lentils are a fabulously protein, iron and fibre rich warming winter staple...plus they are generally very cheap and easy to cook up. I’ve mention before that I buy dried lentils and beans in bulk and then cook them up in large batches to freeze.

This recipe was inspired by photos of Rachel Ray's lasagna pizza bread but turned into something all of its own, more of a 'sloppy joe’s' type concoction (or what I would imagine one to be since Sloppy Joe's would seem to be a US phenomenon!) I served the lentil mix over two of my flatbreads sliced in half. You can use any bread recipe or serve over slices of polenta a little more like this bruschetta recipe. The ‘quick cheese sauce’ is a cheesy dollop topping and is optional. I think it works really well as a flavour hit in this recipe although I wouldn’t be inclined to serve it on it’s own in a recipe- you’d want to add more creaminess. This cheese sauce recipe is the best if you want something more substantially cheesy to dominate a recipe.

The lentil topping can be made as a larger batch and chilled for a few days. I ate it the following day as spag-bol over a bed of rice-quinoa pasta that caught my eye in a health food shop.

 

Recipe: Lentil sloppy joes

Serves 2

Ingredients 

2 slices GF bread (see note*)

Lentil bolognaise:

1 tbs olive oil

1 small red onion

1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)

1 small tin (200g) chopped tomatoes

1-2 cloves garlic or ¼ tsp garlic powder

½ tsp chipotle sauce or other flavourings to taste (e.g Cajun mix)

Quick cheese drizzle:

1 tsp ground chia

2 tbs nutritional yeast

Pinch mustard powder

Scant ¼ cup ‘milk’

*For the bread I used my flatbread recipe and halved each of the 2 flatbreads to make 4 slices.

Method

 

To make the lentil sloppyjoe’s, saute the onion for 5 minutes until softening. Add all remaining and simmer for 5 mins.

Either use my flatbread recipe or your own bread variation. Or serve over polenta sliced as per this bruschetta.

To make a cheesey drizzle, mix all ingredients together to form a thick smooth paste.

Layer up the lentil mix over the bread and top with the sauce.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lentil spaghetti bolognaise

How crazy authentic does this bolognaise look?

I was so happy with my lentil 'mince'. Super impressive on all counts….looks, taste and how easy it was to prepare.

This is probably the easiest and healthiest spag-bol you’ll ever make!

Ok, so the ‘spaghetti’ is green I give you that, I julienned a courgette to make spaghetti noodles but you could easily swap in actual spaghetti instead, no dramas, I won’t mind. I just fancied doing some ‘julienning’ since I love the peeler so much! In any case it’s the bolognaise that’s the real star of the show.

You could eat this on its own as a warming snack, spooned over a jacket potato or on a bed or spinach or kale. It’s just so versatile. The flavours are really authentically ‘bolognaisey’ as well- at least I think so (don’t shout at me if you disagree). I added a little beetroot chutney since I had some in the fridge, this simply gives it a greater richness of flavour but isn’t critical or you could add another condiment or chutney of choice for added body and depth.

The one and only important part of this recipe is to use the right lentils! Mine were ‘dark speckled green lentils’ that I’d soaked overnight from dried and cooked up a big batch of to freeze leftovers. Just make sure they are dark lentils (not red or yellow) and that they hold their shape firmly once cooked. I made the mistake of first experimenting with this recipe a few weeks ago at my dad's house and the lentils I took out of the freezer I thought were the ‘hold their shape type’ er no…I ended up with a pile of mush. Edible but not great to look at. You have been warned!

Recipe: Lentil spaghetti bolognaise

Serves 2

Ingredients

1 tbs olive oil

1 small red onion

1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)

1 small tin (200g) chopped tomatoes

1-2 cloves garlic or ¼ tsp garlic powder

¼ cup beetroot chutney (optional for richness of flavour)

1/2 tsp mixed dried Italian herbs (or use fresh)

2 courgettes or use pasta or choice

Method

 

Saute the onion for 5 minutes until softening. Add all remaining ingredients other than the courgettes and simmer for 5 mins.

Whilst the ‘bolognaise’ simmers, slice the courgette into noodles using a julienne peeler. I set the bolognaise aside once cooked and used the same pan for the courgette (to save on washing up) but you can use a separate pan if desired to cook the courgette for 3-4 minutes.

Serve the courgette ‘pasta’ around the edge of a plate and pile the bolognaise in the centre. Serve immediately.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.