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Description

Lentils are the base to this rich and satisfying sandwich. Smothered in a tangy sweet sauce and topped with crunchy slaw, this meal has serious veg power with all the same nostalgia as the childhood classic.

We Provide
  • 6 oz. Lentils
  • 2 Brioche Buns
  • ¼ Head Green Cabbage
  • 1 Green Apple
  • 2 Tablespoon Tahini
  • 2 Tablespoon Apple Cider Vinegar (1 for slaw, 1 for sauce)
  • 3 Tablespoons Tomato Paste
  • 2 Teaspoon Maple Syrup
  • 1 Teaspoon Cumin
  • 1 Teaspoon Chili Powder
  • 2 Cloves Garlic
  • ½ Yellow Onion
  • 1 Tablespoon Dijon Mustard
You Provide
  • Salt and Pepper
  • Olive Oil
  • Large Mixing Bowl
  • Cutting Board
  • Chefs Knife
  • Sauté Pan with lid
  • Sauce Pan with lid
  • ½ Cup Water for Sauce
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Step 1

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Get the lentils cooking by placing them in a sauce pan and covering with water. Place over high heat, cover and bring to a boil. Boil for 15 minutes.

Step 2

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While your lentils cook, prep your sauce. Finely dice the yellow onion and garlic. Preaheat sauté pan over medium heat with 1 tablespoon olive oil. Once hot, add diced onion and garlic to pan. Season with chili powder, cumin, salt and pepper and sauté over medium heat for 2 minutes, or until softened.

Step 3

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Once aromatics have softened, add in Dijon mustard, tomato paste, maple syrup, half of the apple cider vinegar to the sauté pan and cover with ½ cup water. Stir to combine and bring up to a simmer over heat to medium.

Step 4

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Once the lentils have cooked, strain excess liquid and add to the sauté pan. Cook, covered, over medium low heat for 5 minutes.

Step 5

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While your sloppy joes finish cooking, make the slaw. Thinly slice the cabbage and the green apple. Place into large mixing bowl and top with tahini, remaining apple cider vinegar and season with salt and pepper. Toss to combine and set aside.

Step 6

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To plate, top a brioch bun with the sloppy joe mixture. Top your sloppy joe with a heap of slaw and top with the bun.

-Enjoy!

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