Sloppy Janes

Name: Sloppy Janes
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 red pepper (finely diced); 2 carrots (finely diced); 2 celery sticks (finely diced); 250 g dried red or green lentils; 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 litre water; 1 tbsp Dijon mustard; 1 tbsp soy sauce (or use Worcestershire if you don’t need it to be vegetarian/vegan); 1 tbsp dark brown sugar

Serves 6–8

Cook: 40 mins

Dairy Free

Serves 6

1 tbsp olive oil

1 red pepper finely diced

2 carrots finely diced

2 celery sticks finely diced

250 g dried red or green lentils

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 litre water

1 tbsp Dijon mustard

1 tbsp soy sauce or use Worcestershire if you don’t need it to be vegetarian/vegan

1 tbsp dark brown sugar

Method

Step 1

Prep: Dice the pepper, carrots and celery.

Step 2

Heat the oil in a large, heavy-based pan on a medium heat.

Step 3

Add the red pepper, carrots and celery. Cover the pan with a lid and sweat for 10 minutes, until the vegetables are soft.

Step 4

Add the dried green lentils, then pour in the Ballymaloe 100 Recipe Sauce. Fill the empty jar half-full of water and swish it around to catch all the sauce still clinging to the sides, then pour that into a measuring jug. Top up with fresh water to make 1 litre, then add that to the pan too.

Step 5

Stir in the mustard, soy or Worcestershire sauce, and the dark brown sugar.

Step 6

Bring to a boil, then cover the pan with a lid, reduce the heat to medium and simmer for 20–30 minutes, stirring now and then, until the lentils are soft (red lentils will need less time than green ones).

Chef's Tips

Put a toasted burger bun on each plate, cut sides up, then ladle the sloppy Jane lentils over the top of each half. Dig in with a fork and knife!

Serving Suggestions & Notes

Note: The mixture is meant to be quite saucy, but you can continue to simmer it, uncovered, to reduce the sauce if you want it to be thicker.