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Sloppy Lentil Joes
50 servings (1 sandwich)
Crediting:
Lentils as vegetable 1 sandwich provides:
- ½ cup beans/peas, 1/8 cup red/orange vegetable, and 2 oz eq WGR grain.
Lentils as meat/meat alternate sandwich provides:
- 2 oz eq meat/meat alternate, 1/8 cup red/orange vegetable, and 2 oz eq WGR grain.
PrimeroEdge Recipe Code: SR110012 (MMA); SR110009 (Veg-BP)
Ingredients
Sloopy Lentil Joes
| 2 lb Onions |
| 1 lb Sweet bell peppers (any color) |
| 11½ oz Celery |
| 4 oz Garlic cloves |
| 1 gal + 3 cups Water |
| 1 qt + 3⅔ cups (3 lb 12 oz) Dried brown lentils |
| 1 lb Mushrooms, white button |
| 2 cups (1 lb 4 oz) Tomato paste |
| 1 cup (packed) Brown sugar |
| ½ cup Worcestershire sauce |
| ½ cup Cider vinegar |
| 4 tsp Smoked paprika |
| 1 Tblsp + ½ tsp Ground mustard seed |
| 1 Tblsp + ½ tsp Ground black pepper |
| 1 Tblsp Kosher salt |
| 50 each Whole-grain buns (2 oz equiv each) |
Sloppy Lentil Joes Directions
- Trim and peel onions. Cut into 1-inch pieces.
- Stem, core and seed peppers. Cut into 1-inch pieces.
- Trim celery and cut into 1-inch pieces.
- Trim and peel garlic.
- Bring water to a boil in large 3-gal stockpot over high heat. Add lentils and cook until just tender, 25 to 30 minutes.
- Meanwhile, in batches, pulse the onions, peppers, celery and mushrooms in a food processor fitted with a metal blade until chopped into ¼-inch pieces, 6 to 8 pulses. (Alternatively, do this step by hand.)
- Finely chop the garlic in the food processor (or by hand).
- When lentils are done, reduce heat to low and stir in the chopped vegetables, garlic, tomato paste, brown sugar, Worcestershire sauce, vinegar, paprika, mustard, pepper and salt. Bring to a simmer, covered, over medium-low heat. Cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
- Serve ½ cup portions on each bun.
Notes
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).
