Lentil Sloppy Joes with Cilantro Cabbage Slaw

  • Total Time: 55 mins
  • Hands-on Time: 35 mins
  • Makes: 2 sliders/person servings

Sweet, spicy and satisfying, these hearty lentil sloppy joes are a vegetarian-friendly take on the traditional saucy sandwich.

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For the Slaw
1. Combine light brown sugar, 2 tablespoons olive oil, lime, jalapeno, 1 clove garlic, purple cabbage, fresh cilantro, green onions, carrots and sea salt in a large bowl.Refrigerate for one hour or until ready to serve.
For the Sloppy Joes

1. Rinse and drain one pound of lentils. Place them into a large saucepan. Pour in five cups of cool water, cover and bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes or until the lentils are tender. Drain and set off to the side.

2. In a medium bowl, combine the ketchup, chili powder, cumin, paprika, salt, pepper, water, maple syrup, mustard and vinegar. Whisk to combine and set aside.

3. Preheat a Dutch oven over medium heat with a tablespoon of olive oil. Once the oil is hot, saute the peppers and onions together until soft and translucent. Next, add in the minced cloves of garlic and cook for 1 to 2 minutes.

4. Reduce the temperature to low and pour in the sauce. Stir and simmer for 10 minutes. Add the drained lentils, stir to combine and heat for 5 minutes or until warmed through.

5. Spoon the lentil sloppy joe filling on a whole wheat slider bun and top with the slaw and serve.

6. Sloppy joe filling can be kept warm in a crock pot set on low or warm setting.

Substitute 1 packet Simply Organic Sloppy Joe seasoning for chili powder, cumin, paprika, salt and pepper when making the sauce.



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