Ingredients
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1 cup dried lentils
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6 russet potatoes
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1 green bell pepper
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2 tbsp olive oil
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1/2 cup diced onion
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1/2 cup diced carrot
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1 (15 oz) can tomato sauce
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1 tbsp soy sauce
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1 tbsp brown sugar
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1 tsp garlic powder
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1/2 tsp chili powder
Steps
1
Prepare the lentils according to package directions in water or vegetable stock. Meanwhile, pierce potatoes all over with a fork and microwave on high for 10 min., flipping once, or until tender. Dice the bell pepper.
2
Heat oil in a skillet over medium-high heat and sauté the onion, carrot, and diced bell pepper until tender, about 6 min. Add the tomato sauce along with the remaining ingredients and simmer, 15 min. or until sauce has thickened and reduced slightly.
3
Once lentils are cooked, gently toss them into the tomato mixture and simmer until mixture is warmed through, about 5 min. more. Meanwhile, cut a slit into each potato. Top tomatoes with veggie sloppy Joe sauce.
