Smoky Snobby Joes with Tangy Lentils and Spring Slaw
A sophisticated vegetarian twist on the classic sloppy joe, featuring smoky lentils simmered in a rich tomato sauce with a bright tangy finish. Topped with a fresh spring slaw, these messy sandwiches are perfect for casual weeknight dinners.
Ingredients
- 400g canned green or brown lentils, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 400g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 4 brioche burger buns
- 150g green cabbage, finely shredded
- 1 medium carrot, julienned
- 2 spring onions, thinly sliced
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the smoked paprika and ground cumin, cooking for 30 seconds to toast the spices.
Add the crushed tomatoes, tomato paste, maple syrup, apple cider vinegar, soy sauce, and liquid smoke. Stir well to combine.
Fold in the drained lentils and reduce heat to medium-low. Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and flavours meld together.
While the lentils simmer, prepare the spring slaw by combining shredded cabbage, julienned carrot, and spring onions in a bowl.
In a small bowl, whisk together mayonnaise, Dijon mustard, and lemon juice. Pour over the vegetables and toss to coat. Season with salt and pepper.
Taste the lentil mixture and adjust seasoning with salt, pepper, or additional vinegar for tanginess.
Toast the brioche buns lightly under a grill or in a dry pan until golden.
Spoon generous portions of the smoky lentil mixture onto the bottom buns, top with spring slaw, and cover with the top buns. Serve immediately.
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