Lentil Sloppy joe's

2 medium yellow onions, diced
1 tablespoons canola or olive oil
1½ cups dried green lentils
2½ cups reduced sodium tomato or pasta sauce (I buy one with extra veggies)
3 cups unsalted Vegetable Stock (such as Kitchen Basics brand)
1/2 cup packed light brown sugar
3 tablespoons Worcestershire Sauce
2 cups cooked brown rice

1. In a large stockpot, sauté the onions in the oil over medium heat until the onions are translucent, about 6 to 7 minutes. Add the lentils, tomato sauce, 3 cups of the Vegetable Stock, brown sugar, and Worcestershire sauce to the pan. Stir to dissolve the sugar and combine the rest of the ingredients. Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for about 30 minutes, until the lentils are tender.
2. Once the lentils are tender, uncover the pot, add the rice and stir to combine. Continue to cook, uncovered, for about another 10 to 15 minutes, until the mixture reduces and thickens. It will thicken more as it cools. If necessary, you can add more Vegetable Stock to achieve the right consistency.”


Per serving (makes 6 servings): Calories 240, Fat 3.5g, Saturated Fat 0.5g, Trans Fats 0g, Cholesterol 0mg, Sodium 270mg, Carbohydrate 46g, Fiber 8g, Sugars 15g, Protein 9g

Recipe modified from excerpt from: Hunn, Nicole. “Gluten-Free on a Shoestring.” Da Capo Press. iBooks.