Yesterday, a coworker told me, “You’re my idol!” Me. A quiet, shy, pretty darn average girl. I’ll spare you her reasons—they’re all job-related anyway—but her surprising statement and sweet sentiments easily turned my day around.
Lately I’ve felt fairly… Well, “blah” seems to be the only appropriate adjective. Especially on the food front. Despite cooking and photographing numerous new dishes in the past few weeks, my blog sat collecting internet dust. If such a thing exists.
Writer’s block. A disheartening, frustrating state every blogger, writer, and journalist falls into when they least expect it. And, just like quicksand, the more we struggle to get out, the deeper we sink.
So, 2½ weeks after the dinner, I’m just now revealing this homey meal. In the end, though, my writer’s block may have been a blessing… This easy twist on a classic meal is definitely worth the wait.
Vegetarian Sloppy Joes
The lentils have a surprisingly similar texture to ground beef! Rolls or hamburger buns may be substituted in place of the English muffins for a more traditional sloppy Joe. Serve with a side salad or fresh veggies.
2 English muffins, sliced in half
½ c. dry lentils
3 tbsp tomato paste
¼ c. + 2 tbsp water
2 tsp sloppy Joe seasoning
- Bring a medium pot of water to boil, add the lentils, and reduce heat to low. Cover the pot and cook for 20-25 min, or until lentils reach desired doneness. Drain.
- About 5 minutes before lentils finish, add tomato paste, water, and seasoning to a medium pan and bring to a boil. Once boiling, reduce to a simmer, add the lentils, and cook for 6-8 minutes, stirring often.
- While simmering the lentils, toast the English muffins in a toaster oven until lightly browned. When the lentils are ready, spoon half on one slice of an English muffin and top with the other slice. Repeat with the remaining lentils and English muffin. Serve immediately.