a recipe that was ALMOST there, but not quite. Flavor? Dead on. Texture? Wrong. Problem? The type of lentils I used. I should have used a more tender lentil, that fell apart during cooking, so I could turn my sloppy joe mixture into a more congealed mush. I didn't like the bite of the French lentils, and I wanted the hot lentil mixture to contrast with the crisp, cold relish I made. Instead, the textures were too similar and the lentils heated the relish. Boo.
Fix? Use red lentils, which get mushier during cooking, and cook down until every so lightly paste-like - but still "sloppy!" Or, use tempeh - better texture for this I think. OR, use the food processor and pulse a few times. That could have helped.
As for my coleslaw relish? YUMMMMMMM! I would recommend it on ANY burger or sandwich. It had everything you could ask for in a condiment / accompaniment. It's crispy, tangy, salty, raw, and refreshing. I created it tonight because I wanted to use up these little guys.
Okay, maybe I haven't gotten that far yet.
1/2 large daikon root, finely diced
5 red radishes, finely diced
2 green onions, chopped
1 cup spinach, chifonnaded
1/4 cup cilantro, chifonnaded
10 dill pickle slices, diced
1 tsp celery salt
1 tbsp vegenaise
1-2 tsp ume vinegar
3 tbsp pistachios
fresh ground black pepper