Mom’s gone gluten free. Sister is a vegetarian. Dad’s diet is as classic-American as it can be. What to do with such great dietary divide at the dinner table? Serve up these crowd-pleasing sloppy joes! Made with sorghum – a gluten-free grain that cooks up chewy – and tender lentils, the filling is vegetarian, yet hearty and tasty enough to please even picky meat-eaters. Serve it scooped onto a gluten-free roll, then pat yourself on the back for prepping a single meal that satisfies the needs and tastes of everyone in your family.
Vegetarian Lentil & Sorghum Sloppy Joes
Makes 3 cups
Recipe by Sarena Shasteen for Bob’s Red Mill
Ingredients
3/4 cup whole grain sorghum
¾ cup lentils
3 cups vegetable stock
1 medium onion, diced
1 medium red bell pepper, diced
1 (15-oz.) can tomato sauce
1 Tbsp. chili powder
2 tsp. garlic powder
1 Tbsp. cumin
1 Tbsp. brown sugar or honey
½ tsp. salt
Directions
- In a skillet over medium heat, cook bell pepper and onion in olive oil until soft and tender.
- Add vegetable stock and whole grain sorghum to skillet and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
- Stir in lentils and bring mixture to a boil again. Cover, reduce heat to low and simmer for 30 additional minutes.
- Stir in tomato sauce, chili powder, garlic, cumin, brown sugar and salt. Increase heat to medium and simmer for 20-30 additional minutes, stirring frequently to avoid sticking
- Serve sloppy joe mixture on gluten-free rolls.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.