Sloppy Janes

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

Method

1. Prep: Dice the pepper, carrots and celery.
2. Heat the oil in a large, heavy-based pan on a medium heat.
3. Add the red pepper, carrots and celery. Cover the pan with a lid and sweat for 10 minutes, until the vegetables are soft.
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.
5. Stir in the mustard, soy or Worcestershire sauce, and the dark brown sugar.
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).

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!