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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Mushroom & Lentil Sloppy Joes
vegetarian
lentils
pulled
main
slow-cooker
Brown lentils and torn mushrooms cooked down into a thick, savoury tangle with tomato and mustard, piled onto soft rolls.
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RECIPE
Mushroom & Lentil Sloppy Joes
Brown lentils and torn mushrooms cooked down into a thick, savoury tangle with tomato and mustard, piled onto soft rolls.
Prep20 mins
Cook300 mins
Total320 mins
Servings8
vegetarian
lentils
pulled
main
slow-cooker
Ingredients
- 1 1/2 cups brown lentils
- 1 1/2 lb cremini mushrooms, torn
- 1 onion and 1 green pepper, diced
- 3 tbsp tomato paste
- 14 oz crushed tomatoes
- 2 tbsp yellow mustard
- 2 tbsp brown sugar
- 3 cups vegetable stock
- 8 soft rolls
- 2 tsp kosher salt
Preparation
1
Tear the mushrooms rather than slicing them. Ragged edges hold sauce and read as meat; neat slices read as mushrooms.
2
Brown the torn mushrooms in a dry pan over high heat until they squeak and release their water, 8 minutes, then let it cook off.
3
Fry the tomato paste with the onion and pepper 3 minutes until it darkens to brick.
4
Add everything to the crock with the lentils, tomatoes, mustard, sugar and stock.
5
Cook on low 5 hours until the lentils are soft and the mixture has thickened.
6
Season and mash lightly against the side of the crock to bind it. Serve piled on soft rolls.
Servings and Nutrition
Number of Servings in Mushroom & Lentil Sloppy Joes8
Nutrition for 1 serving (1 sandwich)
420Calories (kcal)
20Protein (g)
68Carbs (g)
6Fat (g)
Protein 20.0g20%
Carbs 68.0g67%
Fat 6.0g13%