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Sloppy Lentil Joes - 50 Servings

Sloppy Lentil Joes - 50 Servings
Sloppy Lentil Joes - 50 Servings
This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book, p. 175


2 lb. onions

1 lb. sweet bell peppers, any color

11 ½ oz. celery

4 oz. garlic cloves

1 gal. plus 3 c. water

3 lb. 12 oz. dry brown lentils

1 lb. white button mushrooms

2 c. tomato paste

1 c. brown sugar, packed

½ c. Worcestershire sauce

½ c. cider vinegar

4 tsp. smoked paprika

1 Tbsp. plus ½ tsp. ground mustard seed

1 Tbsp. plus ½ tsp. ground black pepper

1 Tbsp. kosher salt

50 whole-grain buns, about 2 oz. each


Trim and peel onions. Cut into 1 inch pieces. Stem, core and seed peppers. Cut into 1 inch pieces. Trim celery and cut into 1 inch pieces. Trim and peel garlic. Bring water to a boil in a large 3-gallon stockpot over high heat. Add lentils and cook until just tender, 25 to 30 minutes. Meanwhile, in batches, pulse the onions, peppers, celery and mushrooms in a food processor fitted with a metal blade until chopped into ¼ inch pieces, 6 to 8 pulses. Finely chop the garlic in the food processor. When lentils are done, reduce heat to low and stir in the chopped vegetables, garlic, tomato paste, brown sugar, Worcestershire sauce, vinegar, paprika, mustard, pepper and salt. Bring to a simmer, covered, over medium-low heat. Cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Serve ½ cup portions on each bun.

Makes 50 servings.

Per sandwich: 200 calories, 2.5 grams (g) of fat, 39 g carbohydrate, 8 g protein, 7 g fiber and 430 mg sodium.

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