Lentil & Mushroom Sloppy Joes with Avocado-Spinach Salad

Directions

1. Rinse the lentils in a strainer under cold water, then transfer to a small saucepan. Cover with the broth, add salt, and bring to a boil; simmer covered until tender, about 15–20 minutes.
2. While the lentils cook, rinse and dry the vegetables and greens. Peel and finely dice the yellow onion and garlic.
3. Chop the cremini mushrooms roughly and trim and seed the green peppers, then add them to a medium bowl with the onion and garlic.
4. Preheat a nonstick skillet over medium-high heat. Add a light coating of oil and swirl to coat the bottom.
5. Add the vegetables to the skillet along with the brown sugar and spices; cook, stirring occasionally, until they are tender-crisp, about 3–4 minutes.
6. In the same bowl used for the vegetables, whisk together oil, apple cider vinegar, Dijon mustard, brown sugar, and salt to form a dressing; set aside.
7. Stir in the tomato sauce with the vegetables in the skillet and bring to a simmer. Lower the heat to medium-low and cook, stirring occasionally, until the vegetables are fully tender, about 3–4 minutes.
8. Halve and pit the avocado, slice while still in the skin, then scoop the flesh into the dressing bowl. Add the spinach and toss to coat lightly with the dressing.
9. If desired, toast the buns; otherwise, split them open just before assembling.
10. When the lentils are tender, drain and fold them into the skillet with the vegetables to create the sloppy joe mix; heat through for a moment.
11. Assemble by placing a bottom bun on each plate, topping with the sloppy joe mixture, then cover with the bun tops. Serve with the avocado-spinach salad on the side.