This is a quick and easy meal that also reheats well for lunch the next day or two. Serve this stuffed into a whole-grain bun and eat with your hands, or ladle it over the buns (open-face style) and eat with a fork. I usually serve steamed kale with this dish and fresh corn, when in season.
Place 1⁄3 cup of the water or stock in a large pot.
Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes.
Add the chili powder and mix in well. Add the remaining liquid, lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for one hour, stirring occasionally.
Serve on whole-wheat buns, or fresh baked bread, with the trimmings of your choice.
Photo by Eco-Vegan Gal
Find this Lentil Sloppy Joes recipe and more bbq ideas in the Forks Over Knives Recipe App.