cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 605 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 avocado
  • 1 (5 oz) pkg baby spinach
  • 1 cup brown lentils, dried
  • 24 fl oz chicken or vegetable broth
  • 1 lb cremini mushrooms
  • 2 cloves garlic
  • 2 green bell peppers
  • 2 (8 oz) cans tomato sauce
  • 4 whole grain buns or rolls
  • 1 medium yellow onion
  • apple cider vinegar
  • brown sugar
  • chili powder
  • cumin, ground
  • Dijon mustard
  • extra virgin olive oil
  • paprika
  • salt

Instructions

  1. Using a strainer or colander, rinse lentils under cold water; drain and transfer to a medium saucepan. Add broth and salt, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, 15-20 minutes.
    • 1 cup brown lentils
    • 24 fl oz (3 cups) chicken or vegetable broth
    • ½ tsp salt
  2. Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 1 lb cremini mushrooms
    • 2 green bell peppers
    • 1 avocado
    • 1 (5 oz) pkg baby spinach
  3. Peel and mince onion and garlic; transfer both to a medium bowl.
    • 1 medium yellow onion
    • 2 cloves garlic
  4. Roughly chop mushrooms. Trim, seed, and roughly chop peppers. Add both to the bowl.
  5. Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
    • 4 tsp extra virgin olive oil
  6. Add vegetables, sugar, and spices to the skillet; stir to combine. Cook, stirring occasionally, until the vegetables are tender-crisp, 3-4 minutes.
    • 4 tsp brown sugar
    • 1 tsp cumin
    • 1 tsp paprika
    • 1 tsp salt
    • ½ tsp chili powder
  7. Meanwhile, place oil, vinegar, Dijon, sugar, and salt in the bowl used for the veggies. Whisk to combine the dressing and set aside.
    • 2 tbsp extra virgin olive oil
    • 4 tsp apple cider vinegar
    • 2 tsp Dijon mustard
    • 2 tsp brown sugar
    • ⅛ tsp salt
  8. Add tomato sauce to the skillet, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, and continue to cook, stirring occasionally, until the vegetables are tender, 3-4 minutes.
    • 2 (8 oz) cans tomato sauce
  9. Meanwhile, halve and pit avocado. Slice thinly while still in skin, then scoop out into the bowl with the dressing. Add spinach and toss to combine the salad.
  10. Toast buns if desired.
    • 4 whole grain buns or rolls
  11. When the lentils are tender, drain, and add to the skillet with the vegetables; stir to combine the sloppy joe mix.
  12. To serve, place the bottom half of a bun on each plate. Top with sloppy joe mix and close with top half of the bun. Divide salad between plates and enjoy!

Nutrition per Serving

Calories
605
Fat
23g
Net Carbs
64g
Protein
29g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • toaster (optional)
  • tongs
  • whisk or fork