VEGAN SLOPPY JOES with BEET KETCHUP

1 cup chopped organic onion

1 cup chopped organic pepper (I used a red Pepper)

1 cup course grated organic carrot

1/2 cup chopped organic celery 

2 cloves chopped organic garlic

4 tbs organic olive oil

1 1/2 cups washed organic lentils 

3 cups organic vegetable broth

Himalayan sea salt

Red Pepper Flakes (if you want a little heat)

In a 6-7 quart pot with a lid put in the olive oil, onions, pepper, carrot, celery and garlic.  Sauté until onions are soft. Add broth and lentils and salt to your taste. Bring to boil, turn down to a low simmer and cook about 30 minutes. Stir occasionally making sure the broth didn’t cook out.

While lentils cook make the Beet Ketchup. 

After 30 minutes into the lentils cooking add all of the Beet Ketchup. Keep cooking on low for 20 more minutes. 

BEET KETCHUP

1 – 8.8oz package of organic cooked beets (I used Love Beets. Thrive Market, Amazon or Whole Foods)

3 tbs. Organic Lemon juice. (Use a fresh lemon or have Organic Italian Volcano 100% lemon juice on hand. (Costco, Whole Foods, Amazon) 

1 tbs organic wheat free Tamari (San-J 25% less sodium. Amazon or 

Whole Foods

1/4 tsp. organic garlic granules 

1/4 tsp.  onion powder

2 tbs. Date sugar (or whatever sweetener you like)

2 tbs. balsamic glaze vinegar (There are many varieties found either at Amazon, Whole Foods or Thrive Market)

1/4 tsp. cinnamon  

1/8 tsp. clove

2 tbs. Apricot  fruit only preserves or 2 tbs raw honey

 (Thrive Market OR St Dalfour is also great. Iherb, Amazon or Whole Foods. Choose your flavor) 

Blend all the above beet ketchup ingredients in a blender. Now you will be ready to add the beet ketchup to the lentils.

Serve on your favorite gluten free buns.