Name: Lentil & Mushroom Sloppy Joes with Avocado-Spinach Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (142 g) pkg baby spinach; 1 ½ cups brown lentils, dried; 1065 ml chicken or vegetable broth; 0.68 kg cremini mushrooms; 3 cloves garlic; 3 green bell peppers; 3 (213 ml) cans tomato sauce; 6 whole grain buns or rolls; 1 ½ medium yellow onions; apple cider vinegar; brown sugar; chili powder; cumin, ground; Dijon mustard; extra virgin olive oil; paprika; salt

Lentil & Mushroom Sloppy Joes with Avocado-Spinach SaladLentil & Mushroom Sloppy Joes with Avocado-Spinach Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (142 g) pkg baby spinach

1 ½ cups brown lentils, dried

1065 ml chicken or vegetable broth

0.68 kg cremini mushrooms

3 cloves garlic

3 green bell peppers

3 (213 ml) cans tomato sauce

6 whole grain buns or rolls

1 ½ medium yellow onions

apple cider vinegar

brown sugar

chili powder

cumin, ground

Dijon mustard

extra virgin olive oil

paprika

salt

Instructions

Using a strainer or colander, rinse lentils under cold water; drain and transfer to a medium saucepan. Add broth and salt, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, 15-20 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince onions and garlic; transfer both to a large bowl.

Roughly chop mushrooms. Trim, seed, and roughly chop peppers. Add both to the bowl.

Preheat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add vegetables, sugar, and spices to the skillet; stir to combine. Cook, stirring occasionally, until the vegetables are tender-crisp, 4-5 minutes.

Meanwhile, place oil, vinegar, Dijon, sugar, and salt in the bowl used for the veggies. Whisk to combine the dressing and set aside.

Add tomato sauce to the skillet, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, and continue to cook, stirring occasionally, until the vegetables are tender, 4-5 minutes.

Meanwhile, halve and pit avocados. Slice thinly while still in skin, then scoop out into the bowl with the dressing. Add spinach and toss to combine the salad.

Toast buns if desired.

When the lentils are tender, drain, and add to the skillet with the vegetables; stir to combine the sloppy joe mix.

To serve, place the bottom half of a bun on each plate. Top with sloppy joe mix and close with top half of the bun. Divide salad between plates and enjoy!

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