You've heard all about how adding a meatless entree or two into your recipe rotation can improve your overall health, but have you worried that making the switch is going to cause a riot at the dinner table? This recipe will put those worries to rest.

As a chef and natural foods advocate, it is really important to me that I limit my  intake of processed foods. Simply put, if an ingredient is made (manufactured) in a factory, it isn't something I really want to eat. I spent several years as a vegetarian and realized that eating meat substitutes meant I was eating a lot of processed food. Tofu, seitan, and other soy products finally just became ingredients I didn't want to incorporate into my recipes any longer. It was then that I developed this recipe for Sloppy Joe's.

Lentils are an excellent stand-in for meat in many different applications. Lentils are high in protein, fiber, and quick-cooking, so you don't have to spend a lot of time in the kitchen on busy weeknights. I used green lentils, but you can use yellow or orange. Avoid using the "Beluga" (black) lentils in this recipe. Enjoy!

Lentil Sloppy Joe's

2 c. lentils

8 c. water

2 red onion, diced

4cloves garlic, minced

2 carrot, diced

1 green pepper, diced

1red pepper, diced

2 bay leaf

Method: 
1. Simmer 20 min. till tender, drain, remove bay leaf.

2. Stir in:

12 oz. can tomato paste

16 oz. can tomato sauce

5 T. chili powder

2 tsp. oregano

2 tsp. sea salt

1 tsp. paprika

2 T. prepared mustard(can use yellow or spicy brown)

½  tsp. apple cider vinegar

Maple Syrup to taste
3. Heat through and serve on whole wheat rolls.