Combine in a small bowl. This can also be used for tuna sandwiches and tuna melts. If using for tuna melts, spread bread or bun halves with butter or margarine. Add tuna salad mixture to each piece to cover. Sprinkle with shredded cheese of your choice. Broil for 3 minutes.
Pile all ingredients on a plate in order given. You could heat the beans / lentils if you wish and sprinkle them with a little chile powder or tex-mex seasoning mix. To make this with meat, use cooked ground beef or chicken in place of, or in addition to, the lentils or beans.
You can relax while this is cooking. The preparation time is minimal.
8 cups stock (I used ham stock I’d previously cooked with a ham bone)
1/4 c. pot barley
1/4 c. dried red lentils
1/2 c. dried green lentils
1/2 c. brown rice
1 T. Italian seasoning
2 Bay leaves
1 onion, chopped
2 celery stalks, diced
1/4 c. small pasta such as Orzo
1 1 /2 c. cooked ham, chopped
salt and pepper
Heat stock to boiling. Meanwhile, rinse barley, lentils and rice. Add to the hot stock along with the Italian seasoning and bay leaves. Cook for 30 minutes on simmer. Add onion, carrots, celery and pasta. Cook for about 20 minutes more until vegetables are tender. Add ham and cook a few minutes more, just long enough to heat the ham. Serves 8.
Rinse lentils and place in medium sized pot. Cover with water. Cook over medium heat until tender, about 30 minutes. Drain off any water left. Return lentils to pot. Add balance of ingredients, mix well, lower heat and cook on low for an additional 10 minutes. Serve over toasted buns for a vegetarian sloppy joe. Makes lots.