Last night was a “Whoops!” night. Supper was not planned or started. Time was running out and my brain was blank. I knew my Instant Pot would need to be called on if I wanted supper on the table by the time the ball practices were over.
So I grabbed lentils. I grabbed dehydrated seasonings. And started throwing them together. I decided I wanted to create a recipe that would be a convenience mix, that could be made up ahead, just needing a few liquids added when it’s time to cook. A go-to in times like this. I saved my chop chop time for the raw veggies I wanted to serve with these Sloppy Joes, and did that while the joe mix was cooking.
Lentil Sloppy Joes
- 1.5 cups lentils
- 1/4 cup dried minced onion
- 2 Tbl. dried green pepper
- 1 tsp. dried minced garlic
- 1 tsp./cube veggie boullion/ no salt veggie seasoning
- 1.5 tsp. chili powder
- 1 tsp cumin
- 1/4 tsp smoked paprika
- 1 Tbl. balsamic vinegar
- 1 tsp. unsulphured molasses
- 1 pt. tomato sauce
- 3 cups purified water
(all ingredients organic whenever possible)
Cook at high pressure for 20-22 minutes in the Instant Pot.
Update: Last night was really an Whoops! that led to the Whoops here. What I crossed out above did work for us–twice. But I know better. Putting tomato products in with uncooked beans makes them take longer to cook. It will probably work better to cook the above without the tomato sauce. It should only take about 8-10 minutes at pressure, if you let the pressure release naturally (at least for 10 minutes). (For my lentils to get to the consistency we like, and doing quick release to save time, lentils take 11-13 minutes.) Then add the tomato sauce in after the lentils are cooked. You may need to hit Saute to reduce it down at that point. I will re-make and update better directions here again. Sorry! The above (with the cross out) does work and taste delicious though. Just doesn’t cook the lentils as quick as it should.
Serve on sprouted/ whole grain buns, with plenty of raw veggies on the side.