| 13 | 35 | 293 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 1 |
| 1/2 cup | Lentils, canned |
| 3/4 tsp | Cumin |
| 1/2 cup chopped | Red bell pepper (can use frozen and any colour) |
| 1/2 cup | Kale (can use frozen) |
| 1 clove(s) | Garlic |
| 1/2 cup | Marinara pasta sauce |
| 3/4 tsp | Yellow mustard (can use Dijon) |
| 1 tsp | Water |
| 1/4 medium | White onion (diced) |
| 1 1/2 tsp | Chili powder (salt-free) |
| 1/2 cup whole | Sugar snap peas |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Peel and dice the onion and garlic. Heat water in a saucepan over medium heat. Add the onion and cook for 4 minutes, stirring frequently. Add the garlic, stir, and cook for another minute.
Add the frozen bell peppers, frozen kale, marinara, cumin, chili powder and mustard. Cover and cook until the veggies are warm. Rinse and drain the canned lentils, then add them to the pan and turn the heat up. The “joe's” are done cooking when everything is hot.
Serve the sloppy Joe mixture with a simple salad/bed of lettuce, or brown rice/quinoa. Serve the fresh, crispy snap peas on the side.
| Meat Alternative | 0.7 |
| Vegetables | 3.7 |
