Lentils and Chickpea Open Face Portobello Sloppy Jane
Prep and Cook Time: 1.5 hours
Ingredients
- 1 ¾ cups vegetable stock or water
- 1 cup beluga lentils or red lentils (well rinsed)
- 4 portobello mushroom
- 4 tbs avocado oil
- 1 cup spinach
- 2 ½ tsp salt
- 1 ¼ tsp black pepper
- ½ cup medium white or yellow onion, minced
- 3 cloves garlic, minced
- ½ cup mixed medium red or green bell pepper (diced)
- 1 cup (cooked lentils
- 15-oz can whole peel plum tomatoes
- 3 tbs date paste
- 1 tbs Worcestershire sauce (see recipe below)
- 1 tsp chili powder ( more if you want it spicy)
- 1 tsp ground cumin
- 1 tbs paprika
- 1 cup apple cider vinegar
- 1/3 cup nama shoyu
- 3 tbs fig paste
- 2 tsp Dijon mustard
- ½ tsp ground allspice
- 1 tsp garlic powder
- 1 tsp onion powder
Equipment Needed
- Medium pot
- Medium sauté pan
- Large skillet
- Mixing bowl
Preparation Instructions
Lentils
- Step 1: Place stock, lentils and a pinch of salt in a medium size pot. Bring to a boil.
- Step 2: Lower heat and cook for 30 to 35 minutes
Portobello Mushroom
- Step 1: Heat a medium to large sauté pan on the stove on medium heat
- Step 2: Season the portobello mushroom on both sides with salt (about ½ tsp) and pepper (about ¼ tsp)
- Step 3: Place the mushroom in the sauté pan and cook for 3 to 4 minute per side
- Step 4: Remove from the pan and set aside
Sloppy Jane
- Step 1: Heat a large skillet over medium heat
- Step 2: Once hot, add oil, onion, garlic, and bell peppers. Cook for 3 to 5 minutes, stirring as needed
- Step 3: Add the cooked lentils, tomatoes, date paste, Worcestershire sauce, chili powder, cumin, and paprika. Lower heat and cook for 10 minutes
- Step 4: Add salt and pepper to taste
- Step 5: Lay mixture into portobello and serve. Garnish on top with baby spinach.
Worcestershire sauce recipe
- Step 1: Combine apple cider vinegar, nama shoyu, fig paste, Dijon mustard, ground allspice, garlic powder, onion powder, and a pinch of black pepper
- Step 2: Mix all ingredients in a bowl and whisk until all combined
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