Last winter I found a recipe for Lentil Burgers and made them when Patrick was out of town for work. I really enjoyed them, but I wasn't sure if Patrick would like them. There was one leftover when he got home and he really liked it so we have made them a couple times since then. We have also made lentil tacos, so when we saw this recipe for lentil joes, a vegetarian sloppy joe, we knew we would like it. This meal used a lot of our CSA vegetables, kale in the lentil joes and cabbage, carrots & radishes in the coleslaw.
1 tsp extra-virgin olive oil
1 small onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
½ tsp dried Italian seasoning (or 1 tablespoon fresh herbs if you have them)
1 15-oz. can no-salt added tomato sauce
7 oz. water
1 large handful of kale, sliced thinly
½ cup dried French green lentils
2 tsp soy sauce
½ tsp Worcestershire sauce
½ tsp balsamic vinegar
1 tbsp ground flax seed (optional)
Salt and pepper to taste
Combine the oil, onion, green pepper and garlic in a large saucepan. Cook and stir the vegetables over medium heat until they are tender, but not brown. Add the Italian seasoning and cook, stirring for about 1 minute.
Add the tomato sauce, water, kale, lentils, soy sauce, Worcestershire and vinegar to the pot. Bring everything to a boil. Lower the heat; cover and simmer the lentils for 45 minutes. Lentils will be firm and will hold their shape.
Turn off the heat and season with salt and pepper. If desired, add 1 tablespoon ground flax seed to serve as a thickening agent. Serve on a whole grain pita, toast, or whole grain sandwich rolls.
Source: Bite of Minnesota
3 cups cabbage
2 tablespoons sugar
3 tablespoons balsamic vinegar
1 teaspoon salt
2 tablespoons olive oil
Thinly slice of cabbage, add sliced carrots, radishes, crasins & sunflower seeds. Mix sugar, balsamic vinegar, salt until the sugar dissolves. Add oil. Mix well and add to cabbage. Toss and let sit for a while. Toss again. Taste and adjust the oil and vinegar.
Source: Riverbend CSA Newsletter