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1
Preheat oven to 200 degrees C. Slice the peppers in half and remove the core and seeds. Slice in to ribbons, drizzle with a little oil and place on a roasting tray. Roast for 25 minutes or until soft. Remove from the oven and set aside.
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2
Meanwhile, pour boiling water over the dried porcini mushrooms in a bowl and set aside for 10 minutes.
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3
In a small pan, heat the oil and add the garlic. Cook for thirty seconds before adding the bay leaves, paprika and oregano. Cook for another thirty seconds.
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4
Add the chopped mushrooms and stir to coat. Cook the mushrooms for 2 minutes until they are beginning to soften.
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5
Add the chopped tomatoes and strain the mushroom liquid from the porcini mushrooms in to the pot. Add the soy sauce.
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6
Chop the now hydrated porcini mushrooms and add them to the pot too.
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7
Add the lentils and stir through.
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8
Cook the mixture for around 20 minutes or until the liquid has cooked down and the mixture resembles a beef ragu.
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9
Take it off the heat and stir in the chopped spinach leaves.
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10
To assemble the sloppy joes, lightly toast the burger buns on a griddle. Lay a few pepper ribbons on the bun base and top with a good few spoonfuls of the ragu. Top with the bun top and serve.
