I got a couple bags of lentils from Walmart for really cheap and I've been using them for making lentil tacos, which I love. But I decided to branch out and try some other recipes with lentils and all so far have been a big success, and all fairly easy to make. Since all of these require you to get the lentils soft and to a kind of meat like texture, you could cook a bunch a head of time and have a few different lentil meals throughout the week. This would cut your prep time huge! This recipe was great the first day and great 2 days later for lunch.
1 1/2 cups dried lentils
6 cups water
1 Tbsp olive oil (I just sprayed the pan with olive oil spray)
1 onion, diced
3/4 cup tomato sauce (or ketchup if you don't have it)
3 Tbsp yellow mustard (NOT mustard seed, the actual liquid kind)
1 1/2 Tbsp vinegar
1/2 tsp garlic powder
3 Tbsp packed brown sugar, or maple syrup, or agave nectar
salt and pepper
whole wheat hamburger buns
Combine lentils and water in a big pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until they're soft (this is the step you can do in a larger quantity and then use the lentils in any of the lentil recipes). Meanwhile, sauté the onion in the olive oil until it begins to soften, and gets a little transparent. Drain lentils and add to skillet, along with everything else. Add salt and pepper to taste. Reduce heat to low; cover and simmer 10 to 15 minutes. If the mixture is too soupy, let it simmer, or if you see it getting too thick, add more water. Serve on whole wheat hamburger buns.