Lentil Sloppy Joes

This is a very tasty, super easy, and extremely healthy twist on the original ground beef version of sloppy joes. Lentils supplement g.b. is a wonderful way; the texture is strikingly similar, but without all that saturated fat and nasty cholesterol. I don't have a picture (yet), but I encourage you to give 'em a try, I'm sure the kids will take to them too.

Time to break out the 'ol slow cooker!

Ingredients:

1 tbsp vegetable oil
1 onion, finely chopped
4 stalks celery, minced
4 cloves garlic, minced or pressed
½ tsp dried oregano
½ tsp salt (I usually omit this)
Freshly ground black pepper to taste

½ cup ketchup (I use the light kind)
¼ water
1 tbsp balsamic vinager
1 tbsp brown sugar
1 tbsp Dijon mustard
2 cups cooked brown or green lentils, drained and rinsed (see Tip below)

Hot pepper sauce (optional)
Shredded Cheese (optional)
Toasted whole-wheat buns


Directions:

1. In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add garlic, oregano, salt, and pepper and cook, stirring for 1 minute. Stir in ketchup, water, balsamic vintage, brown sugar, and mustard. Transfer to slow cooker stoneware. Add lentils and stir well.

2. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbling. Add hot pepper sauce to taste, if using. Ladle over hot toasted buns, sprinkle with cheese (if you choose) and serve!

Tip:
Use 1 can (14-16Oz) green or brown lentils instead of cooking up some of your own; be sure to drain and rinse them very well (throw them in a colander and give 'em a good rinse under the tap to get rid of that extra salt).