Sloppy Josés

These sandwiches are a twist off the traditional Sloppy Joe.  The addition of chile peppers, salsa, and beans gives them a kick and I "twisted" them even further and made them with lentils instead of beef.  (If you want to use beef instead of lentils just use 12 oz. lean ground beef.)  Super!  Austin originally found the recipe in a Better Homes and Gardens Junior Cook Book we checked out from the library.  I loved the way they turned out after the changes we made.  Definitely a keeper!

Sloppy Josés

1 cup dry lentils, rinsed and sorted
4 cups water
1/2-1 can refried beans, fat free (use more or less depending on how thick you want your filling)
1 (4 1/2 oz.) can diced green chile peppers
1/2 cup salsa
1 small onion, diced
1/4 cup water
1/2 teaspoon minced garlic
6 hamburger buns
Toppings:  lettuce, sliced olives, pickles, guacamole, diced tomatoes, shredded cheese, and/or sour cream if desired

Rinse and sort dry lentils, removing any stones.  Place in a saucepan with 4 cups water.  Bring to boil.  Reduce heat to med-low and place lid slightly ajar over pan.  Simmer for 20 min. or until soft.  Drain off any remaining liquid when done.  Set aside (or go on to the next step while the lentils are cooking.)

In a large skillet, saute diced onion.  Add 1/2 can (about 3/4 cup) refried beans, green chilies, salsa, water, and minced garlic to the skillet.  Stir in cooked lentils.  Cook on medium-high heat, stirring occasionally, until mixture comes to a boil.  Add more refried beans if desired.  Turn burner to low heat.  Cook for about 10-15 minutes or until mixture is thick and most of the liquid is gone.

Spoon mixture onto buns.  Top with desired toppings.  Serve.