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; 250g dried red or green lentils; 1 x 360g jar of 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 tsp dark brown sugar

Serves 6–8

Cook: 40 mins

Dairy Free

1 tbsp olive oil

1 red pepper, finely diced

2 carrots, finely diced

2 celery sticks, finely diced

250g dried red or green lentils

1 x 360g jar of 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 tsp 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.