Smoky Lentil and Mushroom Sloppy Joes

Ingredients

• 1.75 cups cooked brown lentils
• 2 cups cremini mushrooms
• 1/2 small yellow onion
• 1/2 medium red bell pepper
• 2 cloves garlic
• 2 tbsp tomato paste
• 2 tbsp barbecue sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 slices whole-grain bread
• 1/2 tsp salt

Instructions

1. Finely chop the mushrooms, onion, and bell pepper (a few pulses in a food processor works well) so they cook down into a meaty, even texture. Mince the garlic.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the mushrooms and cook, stirring occasionally, until they release their liquid and it cooks away and they start to brown, about 6 minutes — this browning is where the savory depth comes from.
3. Add the onion and bell pepper and cook until softened, about 3 minutes. Add the garlic, smoked paprika, and cumin and stir until fragrant, about 30 seconds.
4. Stir in the tomato paste and cook for 1 minute to deepen its color, then add the cooked lentils, barbecue sauce, 1/4 tsp of the salt, and 1/3 cup water. Stir to combine.
5. Simmer, stirring now and then, until the mixture is thick, glossy, and saucy but not wet, about 5 minutes. Mash lightly with the spoon so it holds together on the bread. Taste and add the remaining salt if needed.
6. Toast the bread until crisp. Pile the smoky lentil mixture generously over each slice and serve open-faced, with a fork — it's loose and saucy in the best way.

Nutrition (per serving)

Calories

430

Protein

20 g

Fat

9 g

Carbs

62 g