BBQ Lentil Sloppy Joes
with Spiced Chive Mayo & Crunchy Apple Slaw
Cooking time
25 minutes
Servings
2/4
Calories
930 /serving
Cue up some classic Americana action, with a newfangled twist. This week, you’re taking a meaty (and, yes, messy) fave into vegetarian territory and you’re feeling real good about it! Our pretzel buns just need pan-toasting to be ready to receive a nifty filling of lentils zhuzhed up with BBQ sauce and a whiff of bourbon-scented spices. With a schmear of chive-flecked mayo and a topper of sharp apple and cabbage slaw, this ain’t no average Joe.
We will send you:
- 150g Shredded green cabbage
- 1 Bunch of chives (or garlic chives)
- 1 Onion (or shallot)
- 1 Apple
- 540ml Lentils (canned)
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 45ml BBQ sauce
- 2 Pretzel buns
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
7 g
Sodium
1660 mg
Total Carb
117 g
Sugars
27 g
Protein
27 g
Fibre
15 g
Preparation
Mise en place
Drain and rinse the lentils; mash ⅓. Core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning. Thinly slice the chives. Halve, peel and small-dice the onion.
Make the BBQ lentils
In a large pan, heat a drizzle of oil on medium-high. Sauté the onion, 1 to 2 min., until fragrant. Add ½ the remaining vinegar and sauté, 30 sec. to 1 min., until evaporated. Add the lentils, BBQ sauce, ½ cup water (double for 4 portions), ⅔ of the spices and S&P. Cook, stirring frequently, 2 to 4 min., until thickened. Transfer to a bowl. Wipe out and reserve the pan.
Make the slaw
Meanwhile, in a large bowl, combine 1 tbsp mayo (double for 4 portions), the remaining vinegar, a drizzle of oil and S&P. Add the cabbage, apple and ½ the chives; toss well.
Make the spiced chive mayo
In a small bowl, combine the remaining mayo, chives and spices.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium-high. Toast the buns, cut-sides down, 1 to 2 min., until browned and warmed through.
Plate your dish
Divide the bun bottoms between your plates. Top with the spiced chive mayo, BBQ lentils, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
