Week 44: Vegetarian Sloppy Joes

The recipe
1 15oz can chickpeas, drained
1/4 cup uncooked red lentils
1/2 onion, diced
1-2 cloves garlic, diced
1/2 15oz can tomato sauce
1/4 cup water
2 tbsp apple cider vinegar
2 tbsp dark brown sugar
1.5 tbsp Worcestershire sauce or soy sauce (depending on whether or not it needs to be vegetarian)
1/4 tsp dry mustard or 1/4 tbsp dijon mustard
A dash of red crushed pepper flakes
1/2 tsp salt
Pepper to taste

Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir and let it cook for another 30 minutes or so.

Serve over toasted burger buns.

The Verdict
I don't think I cooked it for quite long enough as both the lentils and chickpeas were still rather hard - not quite crunchy, but they would have been better had they been cooked for a bit longer, I think. But I did like it, and it's easy enough to make, so will probably try it again.