Wednesday, 4 December 2013

Lentil Sloppy Janes (Vegan)

With some pickles on the side, so I can say I are some "greens" ;)
Bland food lovers beware: this vegan jane has flavourful kick. I love veg and vegan meals since they get me out of my meat n' wheat rut, but lately my quinoa combos just aren't cutting it. The funny thing about dried lentils, is that they cook about the same way as quinoa do. I decided to take flavour cues from tex-mex food and sloppy joes, use roasted tomatoes for a smokey flavour, and the result was this hearty departure from my go-to quinoa bowls.

Ingredients (Serves 4):
  • 3/4 Cups dried red lentils, uncooked
  • 1 1/2 Cups water
  • 1 cup red onion, diced (about half a small onion)
  • 15oz/398ml can of diced fired roasted tomatoes (I used Aylmers brand)
  • 2 medium sweet potatoes
  • 2 tsp chilli powder + a generous pinch
  • 2 tsp garlic powder + a generous pinch
  • 1/3 tsp black pepper
  • Sprinkle of ground oregano
  1. Rinse the lentils in a strainer under cool water, and remove any debris you may come across.
  2. Add lentils to a medium pot with the water, and bring to a boil. Once boiling, lower temperature and simmer uncovered for 20 to 30 minutes (older lentils take longer to cook) until lentils are chewy but not mushy.
  3. As the lentils simmer, preheat the oven to 375F, and clean and chop the sweet potatoes into small chunks. Place the potato chunks onto a greased baking sheet, dab with oil, and sprinkle with chilli and garlic powder. Sprinkle again with just a touch of ground oregano, and pop in the oven for 30 minutes, flipping the potatoes halfway through.
  4. When the lentils are cooked until chewy, take off heat, and let sit for a couple minutes, until most of the water is absorbed. Once this happens, stir in the diced onion, diced tomatoes, and the remaining spices. Simmer on medium for 8 minutes.
  5. Let cool, and serve with the cooked sweet potatoes.

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