There are times when a recipe is shared among a group of women and they flock to it. This is the dish. Shared once, it spread like crazy and we are here to share it in the Rolodex! Originally calling for lentils, we have brought it back into the carnivorous world with calling for beef. Try it and let us know what you think!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
Meat/Lentils
- 1 1/2 Lbs ground meat of choice or 1 1/2 cup cooked lentils
- 2 Tbsp coconut oil or other high temp cooking oil
- 2 Cups yellow onion diced
- 2 Cups green bell pepper diced
Sauce
- 2 Cloves garlic minced
- 2 1/2 Tbs chili powder
- 3 Tbs yellow mustard
- 1 1/2 tsp smoked paprika
- 3 Tbs tomato paste
- 2 tsp worcestershire sauce
- 1 1/2 Cups tomato sauce
- 1 Tbs pickled juice can sub apple cider vinegar, or other pickling brine like water from jar of olives
- 2 Tbs pure maple syrup
Ingredients
Meat/Lentils
Sauce
|
Instructions
- First, cook the lentils or the meat, depending on which you are going to use. to cook lentils: in a small sauce pot, add the lentils, water and 1/8 tsp salt. Bring to a boil, then turn down to low. Cook for about 20-22 minutes, or until tender. Drain the lentils. Set aside.
- If you are using ground meat, pour 2 tbsp. of coconut oil into a pan and saute the onions and peppers until cooked - about 5-10 minutes. Then stir in the meat and cook until browned.
- While the meat is cooking, combine all remaining sauce ingredients in a sauce pan and simmer 10-15 minutes, while the meat cooks. Note: when using canned tomato, it needs to cook a bit longer to enhance the flavor and not taste metallic.
- Combine lentils/meat in with the sauce, stir and mix well.
- Serve with lettuce wraps, classic buns, and a slaw will go really well with this to round out the meal. We have two slaw recipes to search for to dice up for this dish: holiday slaw and our fish taco dish has a good slaw recipe as well!
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