Ingredients
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1 1/2 tablespoons maple syrup
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1 cup uncooked lentils
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4 cups boston lager beer or 4 cups dark ale beer
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1 tablespoon olive oil
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1 medium yellow onion, diced small
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1 green pepper, diced small
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2 garlic cloves, minced
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2 teaspoons chili powder
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1 teaspoon smoked paprika
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1 teaspoon ground mustard
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1 (15 ounce) can crushed fire-roasted tomatoes
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3 tablespoons tomato paste
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1 tablespoon apple cider vinegar
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
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4 whole wheat hamburger buns
Instructions
- Put the lentils in a small sauce pot and pour in 4 cups beer. 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 medium sauce pan pot over medium heat. Saute the onion and pepper in the oil (~ 7 minutes), until softened.
- Add the garlic and saute a minute more.
- Add the cooked lentils, and the the rest of the spices (except the maple syrup & dried mustard). Stir gently until just combined.
- Add the tomato sauce and tomato paste. Cook for about 10 minutes.
- Add the maple syrup and mustard and heat through.
- Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. I like to serve these open faced, with a scoop of sloppy joe on each slice of the bun.