Place lentils in a small pot. Cover with 2 inches of water. Cover and
bring to a boil, then reduce to a simmer. Cook until lentils are
tender, about 30 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add onion
and bell pepper. Cook, stirring frequently until onion is golden
brown, about 5 minutes. Add chili powder, paprika, cumin, cayenne
and tomato paste. Cook, stirring constantly until spices and tomato
paste are fragrant, about 2 minutes. Add vinegar and then use a
wooden spoon to scrape up any bits from the bottom of the pan.
Add 2 cups water, garlic, apricots and crushed tomatoes. Reduce
heat to medium-low and let sauce simmer until it thickens, at least
30 minutes
When lentils are cooked, drain off any excess cooking liquid. Add
lentils to the pan with sauce; stir well to combine. Mash some or all
of the lentils using a wooden spoon. Toast hamburger buns in the
oven, if desired. Ladle 1 cup of the lentil mixture on each toasted
bun and serve.
Originally Submitted
1/31/2014
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