Lentil Sloppy Joes
§ 1 cup lentils (green, brown or French)
§ 1 bay leaf
§ 4 tbsp. olive oil
§ 2 stalks celery, finely chopped
§ 2 carrots, finely chopped
§ 1 small onion
§ 4 cloves garlic, minced
§ 1/2 lb. mushrooms, finely minced
§ 1 tsp. smoked paprika
§ 1 tsp. chili powder
§ 1/2 tsp. mustard powder
§ 1/2 tsp. ground cumin
§ 1/2 tsp. ground black pepper
§ 1/2 tsp. dried thyme
§ 1 can tomato paste (5.5 oz.)
§ 1 cup water
§ 2 tbsp. Balsamic vinegar
§ 1 tbsp. honey
§ Salt to taste
Simmer lentils and bay leaf in 2 cups of lightly salted water until tender, 20 to 30 minutes. Drain and set aside. Discard the bay leaf.
Meanwhile, cook celery, carrot, and onion in olive oil in a heavy-bottomed pot (le Creuset perhaps) over medium-high heat until translucent, cover, reduce heat to medium, and cook for 10 minutes. Remove lid, add garlic, and cook until the mixture is caramelized and reduced by two thirds, an additional 15 to 20 minutes. The longer you cook this, the sweeter it will get.
Add mushrooms, and cook until moisture has mostly dissipated and the bottom of the pan is dry. Add spices, thyme and tomato paste, stir until combined, then add lentils. Add the cup of water and the balsamic vinegar and honey. Stir to combine, and cook until the mix begins to bubble. Serve over lightly toasted sourdough or buns.
