Sloppy Lentil Joes


3 1/3 cups water
1 large onion, chopped (1 cup)
1 bell pepper -- any color -- seeded and chopped (1 cup)
1 Tbsp. chili powder
1 1/2 cups dried lentils, red or brown
1 (15-oz.) can crushed or diced tomatoes
1 Tbsp. low-sodium soy sauce
2 Tbsp. mustard, Dijon or your choice
1 Tbsp. red wine vinegar
1 tsp. vegetarian low sodium Worcestershire sauce
1 bunch cilantro/parsley, chopped
Freshly ground black pepper, to taste

Place 1/3 cup water in a large pot. Add onions and bell pepper
and cook about 5 minutes, until onions soften slightly, stirring
occasionally.

Add chili powder and mix well.

Add remaining water, the lentils, tomatoes, and the rest of the
ingredients. Mix well, bring to a boil, lower heat, cover, and
cook over low heat for 55 minutes, stirring occasionally.

Makes 8-10 servings.

NOTE: This is Mary McDougall's recipe, slightly adapted.
We found it very flavorful, and like it best by itself, with
steamed spinach or kale and a big salad, although it is also
good served on whole-grain buns or over rice. Caldwell B.
Esselstyn, Jr., M.D.