Indian Sloppy Joes

This recipe was born out of wanting to make another recipe and not having most of the ingredients, but I have to say, it turned out better than I would have ever imagined!  This is good on a nice big roll, on top of a baked potato, wrapped up in a tortilla, or just by itself!  I think it would make a great dip as well.  It is really addictive, thank goodness it’s really healthy!

One of those tastes better than it looks recipes!

Indian Sloppy Joes

• 1 C brown lentils
• 3 C water
• 4 Asian eggplants (the long slender ones), chopped
• ½ tsp garam marsala (optional)
• 1 onion, chopped
• 1 tsp EVOO
• 1 tsp ginger, minced
• 1 garlic clove, minced
• 2-3 tsp good quality curry powder
• ½ tsp red pepper flakes (more if you like it spicy)
• ¼ tsp turmeric powder
• ¼ tsp smoked paprika
• 16 oz crushed tomatoes in sauce
• Handful of matchstick carrots
• Salt to taste

1. Put the first four ingredients in a pressure cooker (I used my Instant Pot ) and cook for 20 minutes.  If you don’t have a pressure cooker, bring the water to a boil add the lentils and eggplant, cooking until soft, about 20 minutes.  Add water as necessary.
2. Once the lentils and eggplant are cooked, mash (I used a potato masher).
3. Put  oil in bottom of wok or other large pan.  Once it is hot, add the onions, cooking until browned, about 5 minutes. 
4. Add the spices and cook 2 more minutes.
5. Add the tomatoes and carrots.  Continue cooking for about 5 minutes.
6. Add the bean mixture from the pressure cooker and cook 15 more minutes on low.  

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