Snobby Joes

March 9, 2011 at 6:49 pm Leave a comment

Originally from Post Punk Kitchen – slightly modified

2 cup uncooked green lentils
8 cups water + 1 vegan bouillon
3 tablespoon olive oil
2 medium yellow onion, diced small
2 green pepper, diced small
4 cloves garlic, minced
5 Tablespoons chili powder
2 teaspoons oregano
2 teaspoon salt
2 – 8 oz cans organic tomato sauce
6 oz can organic tomato paste
8 tablespoons agave nectar (or to taste – may also use maple syrup)
1 tablespoon yellow mustard
1 tablespoon tangy Dijon mustard
2 tablespoons balsamic vinegar(or to taste)

Vegan rolls or buns (optional – for serving)

Put the lentils in a sauce pot and pour in 8 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a large soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup, agave, balsamic vinegar, and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld.

This recipe makes about 10 good sized servings.


Entry filed under: Beans, easy, main dish. Tags: , , .

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