Lentil Sloppy Joes with Cilantro Cabbage Slaw

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  • Total Time: 0 hrs 75 mins
  • Hands-on Time: 0 hrs 50 mins
  • Makes: 2 at 2 sliders/person

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



    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 sea salt


    1 pound organic brown lentils

    5 + 1/4 cups water, divided

    1 1/2 cups organic ketchup

    1 tablespoon Simply Organic Chili Powder

    1 teaspoon Simply Organic Cumin 

    1/8 teaspoon Simply Organic Paprika 

    1/2 teaspoon sea salt

    1/4 teaspoon Simply Organic Black Pepper

    2 tablespoons Frontier Maple Syrup Granules

    1/2 tablespoon mustard

    1/2 tablespoon vinegar

    1 tablespoon olive oil

    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

    4 whole wheat slider buns





    1. Combine light brown sugar, olive oil, lime juice, jalapeno, garlic, purple cabbage, fresh cilantro, green onions, carrots and sea salt in a large bowl.

    2. Refrigerate for one hour or until ready to serve.


    1. Rinse and drain lentils. Place them into a large saucepan.

    2. Pour in five cups of cool water, cover and bring to a boil.

    3. Reduce heat to medium-low and simmer for 15-20 minutes or until the lentils are tender. Drain and set off to the side.

    4. In a medium bowl, combine the ketchup, chili powder, cumin, paprika, salt, pepper, 1/4 cup water, maple syrup granules, mustard and vinegar. Whisk to combine and set aside.

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

    6. 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.

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


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

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


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