The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I know you love a good sloppy joe. What if you could enjoy the messy, hearty goodness of this beloved cafeteria lunch without the cruelty or the high price tag of ground beef? Ladies and gentlemen, introducing: lentils. Lentils are impossible to mess up, super cheap, and so high in fibre and protein. This lentil recipe is incredibly versatile as well; serve it over a hamburger bun, throw it over rice, wrap it in a burrito — the options are endless! It also makes enough servings to cover your lunches for the rest of the week!
Cook Time: 25 minutes. Serves: 5
Ingredients:
Splash of olive oil
1 diced onion
1 diced bell pepper (any colour)
2 cloves garlic, minced
2 tsp chili powder
1 tsp paprika
2.5 cups cooked lentil (boil 1 cup dried lentils in 2 cups water until they’re soft)
1 can crushed tomatoes
3 tbsp ketchup
1 tbsp apple cider vinegar
1 tbsp mustard
Salt and pepper to taste
½ cup vegetable broth
Method:
- Saute your onion and bell pepper in olive oil until soft, about eight minutes. Add the garlic, chili powder and paprika and saute another two minutes until fragrant.
- Stir in the rest of the ingredients and cook, stirring frequently, until the lentil mixture has reached your desired consistency and sauciness.
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
