Lentil Sloppy Joe Sliders
Lentil Sloppy Joe Sliders takes around 1 hour from beginning to end. For $1.3 per serving, you get a hor d'oeuvre that serves 12. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 429 calories, 17g of protein, and 7g of fat per serving. It is brought to you by Simply Scratch. Many people really liked this American dish. This recipe is liked by 507 foodies and cooks. Head to the store and pick up jalapeno, green onions, carrots, and a few other things to make it today. With a spoonacular score of 98%, this dish is spectacular. Try Sloppy Joe Sliders, Sloppy Joe Sliders, and Sloppy Joe Sliders for similar recipes.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon black pepper
1 pound organic brown lentils
2 carrots, peeled and grated
1 tablespoon chili powder
1 teaspoon cumin
1 small bunch of fresh cilantro, chopped
1 clove garlic, minced
3 cloves fresh garlic, minced
1/2 cup green bell pepper, finely diced
2 green onions, sliced thin on an angle
1 jalapeno, seeded and finely diced
1 medium lime, juiced
1 1/2 cups organic ketchup
2 tablespoons light brown sugar
2 tablespoons maple syrup
1/2 tablespoon prepared mustard
1 tablespoon olive oil
2 tablespoons olive oil
1/8 teaspoon paprika
1 small head of purple cabbage, shredded
1/2 cup red bell pepper, finely diced
1/4 teaspoon sea salt
1/2 teaspoon sea salt
24 whole wheat slider buns
5 1/4 cups water, divided
1/2 tablespoon white vinegar.jpg)
1 medium yellow onion, finely diced
Equipment:
sauce pan
bowl
dutch oven
whisk
Cooking instruction summary:
FOR THE SLOPPY JOES: 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.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.Preheat a Dutch oven over medium heat with a tablespoon of olive oil. Once the oil is hot, saut the peppers and onions together until soft and translucent. Next, add in the minced cloves of garlic and cook for 1 to 2 minutes.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. 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.FOR THE CILANTRO CABBAGE: Combine slaw ingredients in a large bowl. Refrigerate for one hour or until ready to serve.
Step by step:
1. FOR THE SLOPPY JOES: Rinse and drain one pound of lentils.
2. Place them into a large saucepan.
3. 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.
4. Drain and set off to the side.In a medium bowl, combine the ketchup, chili powder, cumin, paprika, salt, pepper, water, maple syrup, mustard and vinegar.
5. Whisk to combine and set aside.Preheat a Dutch oven over medium heat with a tablespoon of olive oil. Once the oil is hot, saut the peppers and onions together until soft and translucent. Next, add in the minced cloves of garlic and cook for 1 to 2 minutes.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. 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.FOR THE CILANTRO CABBAGE
1. Combine slaw ingredients in a large bowl. Refrigerate for one hour or until ready to serve.
Nutrition Information:
covered percent of daily need
