Scoop onto bread of choice, I recommend Erin's wonderful sourdough English muffins, along with garnishes and serve.
Start soaking 2 cups of dry lentils the night before in 4 cups of warm water, along with 2 tablespoons of acid such as whey, lemon juice, or raw apple cider vinegar.
The next day, drain and rinse the lentils.
Put the lentils and 4 cups of fresh water in a pot.
Bring it to a boil, and let simmer until the lentils are tender, about a half hour (more at high elevations).
Drain the lentils.
Let cool, then store in the refrigerator until needed.
See instructions for cooking any type of dry bean here.
Sloppy Joe’s https://traditionalcookingschool.com/kitchen-notes/sloppy-joes/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Sloppy+Joe%27s