RECIPE: Mushroom and Lentil Sloppy Joes - CulinArt Group

Eat Well Blog

RECIPE: Mushroom and Lentil Sloppy Joes

It is National Vegetarian Month, and after last week’s blog post, we are all about the plant based protein sources! This “sloppy Joe” recipe is a tasty vegan swap for the typical meat version. Serve with crackers, pita, or on top of rice for a hearty, protein packed meal.

Mushroom and Lentil Sloppy Joes

Makes 5 servings

Serving Size: 7 oz

Ingredients:

  • 1/3 cup Lentils, dry
  • 1 cup Water
  • 1 Tbsp Olive oil
  • 2 ¼ oz Portobello mushrooms
  • ½ each Onion, diced
  • ½ cup Carrots, diced
  • ½ cup Celery, diced
  • ½ each Green bell pepper, diced
  • 1 cup Crushed tomatoes, canned, including liquids
  • 1 Tbsp Red wine vinegar
  • 1 Tbsp Dark brown sugar
  • 1 tsp Soy sauce
  • ½ tsp Dijon mustard
  • ¼ tsp Salt
  • ¼ tsp Ground black pepper

Directions:

  1. Prepare lentils according to package.
  2. To clean portobellos by removing the stems and clean the ribs with a spoon. Wipe the caps clean, cut in half, then cut into smaller pieces to fit in the food processor. Pulse in a food processor to small dice. In a pan, heat ½ the olive oil over medium high heat and sauté the mushrooms until they are browned. Remove and set aside.
  3. Add the rest of the olive oil to the pan. Add the carrots, celery, onion, and bell pepper and cook on medium heat for 5 minutes. Add the tomatoes, red wine vinegar, and brown sugar, and let simmer for 10 minutes. Add the mushrooms back to the pan and add cooked lentils, soy sauce, and mustard. Let simmer for another 5-10 minutes. Season with salt and pepper, and enjoy!
  • 0
  • October 16, 2019

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What our clients are saying

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

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