Sloppy Lennys

adapted from the Post Punk Kitchen

Serves 6

1 c uncooked lentils

4 c water

1 yellow onion, diced small

3/4 c frozen stoplight peppers (or fresh equivalent), diced small

2 cloves garlic, minced

2 T chili powder

2 t oregano

1 t salt

8 oz tomato sauce

6 oz tomato paste

3 T maple syrup

1 T yellow mustard

In a saucepan, bring the lentils in the water to a boil, then lower heat and simmer until lentils are tender (depending on the type of lentil this will take 5 to 25 min).  Drain the lentils.

(I have been using red lentils lately because they cook so much faster.  They definitely have a tendency to get mushy by the end, but they are supposed to be sloppy after all.  If you prefer the lentils not to fall apart, use green or brown lentils.)

While the lentils are cooking, sauté the onion and peppers in a little water in a cast iron pan until softened.  Add the garlic and more water as needed to prevent sticking.  Once the garlic has lightly browned, add the chili powder, oregano, salt, tomato sauce, tomato paste, and the cooked lentils.  Stir well and cook over low heat for ~10 min.  Add the maple syrup and yellow mustard (Isa’s ingenious additions) and stir to incorporate.  Remove from heat and if time permits, allow dish to sit, covered, to allow flavors to further develop.

Serve over brown rice or in whole grain buns.