Lentil Sloppy Joes with Cilantro Cabbage Slaw

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  • Total Time: 0 hrs 55 mins
  • Hands-on Time: 0 hrs 35 mins
  • Makes: 2 sliders/person

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

Ingredients

  • 1 tablespoon

    SO Chili Powder Organic

  • 1 teaspoon

    SO Cumin ground organic

  • 1/8 teaspoon

    SO Paprika Ground Organic

  • 1/2 teaspoon

  • 1/4 teaspoon

    SO Black Pepper med org

  • 1 pound organic brown lentils

  • 5 1/4 cups water, divided

  • 1/2 cup red bell pepper, finely diced

  • 1/2 cup green bell pepper, finely diced

  • 1 medium yellow onion, finely diced

  • 3 cloves fresh garlic, minced

  • 1 tablespoon olive oil

  • 1 1/2 cups organic ketchup

  • 2 tablespoons Frontier Maple Syrup Granules

  • 2 tablespoons light brown sugar

  • 2 tablespoons olive oil

  • 1 medium lime, juiced

  • 1 jalapeno, seeded and finely diced

  • 1 clove garlic, minced

  • 1 small head of purple cabbage, shredded

  • 1 small bunch of fresh cilantro, chopped

  • 2 green onions, sliced thin on an angle

  • 2 carrots, peeled and grated

  • 1/4 teaspoon Frontier Sea Salt

  • 1/2 tablespoon mustard

  • 1/2 tablespoon vinegar

Directions

    For the Slaw1. 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 Joes1. 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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