Lentil sloppy joes for a fork-nearby dinner

What you’ll need

Wide frying pan; Colander; Board, knife, measuring jug and spoon.

Ingredients

• 1 × 400 g tin cooked lentils, drained and rinsed (about 240 g drained)
• 1 small onion (about 100 g), finely diced
• 1 green pepper (about 150 g), deseeded and finely diced
• 1 garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon tomato purée (concentrated tomato paste)
• 200 g passata (strained tomatoes)
• 1 teaspoon smoked paprika
• 1 teaspoon soy sauce
• 1 teaspoon cider vinegar
• 1 teaspoon brown sugar
• 50 ml water, plus a little more if needed
• 2 large soft bread rolls, split
• Salt and black pepper, to taste

Let’s make dinner.

1. Warm the oil in a frying pan over medium heat. Add the onion and pepper. Cook for 8–10 minutes, stirring, until softened. Add the garlic, tomato purée and paprika and stir for 1 minute.
2. Add the lentils, passata, soy sauce, vinegar, sugar and 50 ml water. Stir well and bring to a gentle simmer.
3. Cook uncovered for 10–12 minutes, stirring often, until the filling is hot and thick enough to mound on a spoon. Mash a few lentils against the pan if you want it less loose. Add a splash of water if it sticks before thickening evenly.
4. Taste and adjust salt and pepper. Spoon the filling into the split rolls and serve straight away, with a fork for anything that escapes.