Since moving from Montana to the South a few months ago, we’ve really been missing the freezer stocked full of fresh venison and/or game meats. We’re back to *gasp* paying for meat – and I had totally forgotten how expensive it was! ‘Normal’ ground beef is bad enough, but organic? We’d not be able to afford any other food if we bought that!
Needless to say, we’ve been cutting back on our meat consumption and upping our beans. My kids aren’t the happiest about this, so I’ve been trying to figure out ways to sneak them in. Bean brownies, bean fudge, bean cakes, biscuits & beany gravy (recipe coming soon!). . . . When I saw this recipe on Chocolate Covered Katie’s blog I knew I’d have to give it a try.
The first tweak I had to make was sprouting the lentils. (If you want to know the why and how of that, check out this little series.) The second tweak was coming way down on the chili powder. My kids would not eat my first – wonderfully spicy – version. This version is milder and more blended. After a few more tweaks and additions, I came up with a recipe my kids & hubby enjoyed and I was pleased with.
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Sprouted Lentil Sloppy Joes
Free from grain, gluten, eggs, dairy, and sugar.
1/2 large onion, minced
1 T. minced garlic
1/4 t. oregano
1/4 t. basil
1/8 t. dry mustard powder
1/2 t. chili powder
1/2 t. cumin
1/2 t. kosher salt
1/8 t. pepper
1/2 t. cinnamon
1 T. apple cider vinegar
2 T. Bragg’s liquid aminos
2 T. honey
1 T. molasses
2 c. diced tomatoes
1 qt. sprouted and cooked lentils (find out why & how here)
In small bowl, whisk together spices and herbs, set aside.
In large skillet or frying pan sauce onions until they begin to brown.
Add in garlic and saute a minute until fragrant.
Sprinkle with spice/herb mixture and saute for a few second to let the flavors release.
Stir in remaining ingredients and simmer for 15-20 minutes.
Recipe modified from Katie’s Sloppy Joes.