Heather McDougall
Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.
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- Prep-time: / Cook Time:
- Makes 4-6
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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.
From drmcdougall.com
Ingredients
- 3 ⅓ cups water or low-sodium vegetable stock
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon chili powder
- 1 ½ cups dried brown lentils
- 1 15-ounce can diced fire roasted tomatoes
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon vegetarian Worcestershire sauce
- salt to taste
Instructions
- Place 1 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.
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Comments (8)
Oops, replied to the wrong person about the IP! That was for Donna.
Emily, if you use red lentils, the cooking time will be much shorter and it won’t be as “meaty.”
Emily Thiesen, I think you could make it in the IP. Just get the time for the lentils from another source. That’s how I plan to make it!
Yummmm!!! This is a very tasty recipe! I will definitely make this again! I didn’t have any vegetarian Worcestershire sauce so I added some smoked paprika and cumin instead!!! The brown sugar does make it a little sweeter, so just adjust to your likeness.
Could I use red lentils instead of brown? Thanks!
Can you make this in the instapot?
This is one of our favorites and it’s quick and easy to make. I try to make it the day before because I find this even tastier when the flavors have had a chance to blend longer.
Since I can’t have gluten and we try to avoid refined flours, I serve this over garlic mashed potatoes mixed with cauliflower.
This recipe also freezes very well.
Our 4 year old loves it! The recipe is straight forward to make with not a lot of prep. It’s quick enough for a week night with a little planning ahead to get it started. It’s one we all enjoy!
Really good Sloppy Joe’s! It’s a fork and knife kind of sandwich that we ended up eating open-faced. The recipe says it makes 4 sandwiches, which I agree if it’s for 4 adults. I’d it’s 2 adults and some kids you might be able to make 5-6 sandwiches. Nice and filling!