Ingredients

The following ingredients have 4 Servings
  • 1 cup dried lentils
  • 2 cups water
  • 1/2 onion (chopped)
  • 1 clove garlic (minced)
  • 1 cup ketchup or tomato-based chili sauce
  • 1 15-ounce can tomato sauce
  • 1 14.5-ounce can diced tomatoes
  • 1 tablespoon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Cajun seasoning
  • 1 batch cornbread batter

Instruction

  • Preheat oven to 350 degrees F. Spray a 9x9 square baking pan with cooking spray.
  • In a medium saucepan over medium-high heat, add water and dried lentils. Bring to a boil and then lower the heat to medium and cook for about 20 minutes.
  • In a large skillet over medium heat, cook the chopped onions for about 5 minutes. Add the minced garlic and cook for about 1 minute. Add the ketchup (chili sauce), tomato sauce, diced tomatoes, mustard, Worcestershire sauce, brown sugar and Cajun seasoning. Stir until combined.
  • Continue cooking until the sauce is heated.
  • Pour the lentil sloppy joe mixture into the baking pan.
  • Top with the prepared cornbread batter.
  • Cook in a preheated oven at 350 for about 20 minutes or until the cornbread is golden on the edges and cooked through.