Extra Schloppy

This recipe is health food masked by comfort. Lentils, carrots, and red bell peppers are mixed with a little ground beef (or turkey if you want to be EXTRA good). It's got a meaty texture and it's packed with veggies and lots of protein thanks to the lentils and meat combo. I've altered the recipe a bit to make it less processed but this recipe is easily adapted to your needs.

2 TBSP olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, finely chopped
2 TSP dried oregano
3 c. dried brown lentils
4 c. water
4 TBSP tomato paste
1 TBSP worcestershire sauce
8 oz ground beef
salt + pepper
6 whole wheat buns
6 slices sharp cheddar cheese
handful of spinach leaves
pickle slices

In a large skillet, heat oil over medium high heat. Add the onion and let soften 2-3 minutes before adding the carrots and bell pepper. Cook until softened then add in your garlic and oregano and cook 1 minute more. Pour in the lentils and give em a good stir before adding your water. Bring the mixture to a boil and then reduce the heat to medium low. Add in your tomato paste and worcestershire sauce and let simmer for 40 minutes until the lentils are tender and the water is absorbed. If the lentils are still hard, add in a little more water and keep cooking. 

In another pan, brown your ground beef. Add it into your softened lentil mixture and cook another 5 - 10 minutes to let the flavors meld. Toast your buns or leave em soft whatever you prefer and add some leaves of spinach, a slice of cheddar, a schlop of the joe mixture and put some pickles on top - voila!

Serve them with your favorite side. I think baked sweet potato fries make the perfect companion!