Today I am sharing with you a recipe that has, in our home, truly humble origins. Let me share....when Eric and I were in undergrad there were some lean times and during those lean times I would assemble some crazy weird meals from whatever we had laying around. One such day I had some vegan buns, lentils, pickles and ketchup. I think that was about it and from that the sloppy lentil was born. Over the years the sloppy lentil has had several incarnations, but each time it is surprisingly satisfying.
- 3/4 c. lentils, cooked in 2-2/12 c. of water, until tender
- dash of olive oil
- 2 Tbs. finely minced onion
- 2 cloves minced garlic
- 6 oz. can of tomato paste
- 1/4-1/2 c. water
- 1/2 tsp each: chili powder and ground cumin
- pinch of vegan sugar
- salt and pepper to taste
- 2 kosher dill pickles, chopped
- Cook your lentils and set aside
- In a large skillet heat over medium high the olive oil. Add the onion and cook until the onion becomes translucent.
- Add the garlic.
- Add the tomato paste, water (1/4 c. to start), chili powder and cumin. Stir until it resembles a sauce.
- Add the lentils and mix.
- If the sauce is too thick add more water. If you are feeling fancy you could certainly replace the water with vegetable broth.
- Add the pinch of sugar, salt and pepper, pickles and combine. Add cooked veggies if you feel so inclined.
- Heat through and then put heaping spoonfuls of the sloppy lentil onto a whole grain bun. Enjoy!