BBQ Lentil Sandwicheswith corn on the cob / tangy slaw
Think of these lentil-based sandwiches as BBQ vegetarian sloppy joe’s - messy but delicious!
Ingredients
BBQ Lentil Sandwiches with Corn on the Cob:
- Onions, medium - 1/2, diced
- Corn - 4 ears, shucked
- Lentils, pre-cooked - 3 cups (look for vacuum-packed lentils or use canned)
- Oil, cooking - 1 Tbsp
- BBQ sauce - 1/2 cup
- Hamburger buns - 4
- Butter - for serving
Tangy Slaw:
- Shallots - 1 clove, diced
- Cabbage, green - 5 oz, very thinly sliced (sub coleslaw mix)
- Cilantro - 1 Tbsp, chopped
- Vinegar, apple cider - 1 Tbsp
- Oil, cooking - 1 1/2 tsp
- Sugar - 1/4 tsp
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories500
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% Daily Value
Total Fat12g18%
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Saturated Fat4g18%
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Trans Fat0g
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Cholesterol7mg2%
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Sodium570mg24%
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Total Carbohydrate85g28%
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Dietary Fiber18g70%
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Sugars24g
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Protein21g
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Prep
- Onions / Shallots / Cabbage - (If prepping right before cooking, get water boiling for corn before continuing with prep.) Prep as directed. Store onions in one container. Combine shallots and cabbage in another container. (Note: If you’d like to shred the cabbage in a food processor, check out this video.) (Can be done up to 5 days ahead)
- Corn - Shuck corn. (Can be done 1 day ahead)
- Make slaw - Chop cilantro. Whisk together vinegar, oil (portion for slaw), and sugar. Add shallots, cabbage, and cilantro. Toss to combine. Refrigerate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
- Lentils - If using canned lentils, drain and rinse.
Make
- Bring a large stock pot of salted water for the corn to boil.
- When water is boiling, add corn and boil until tender, 5 to 7 minutes.
- While corn boils, heat a skillet with oil (portion for sandwiches) over medium heat. Add onions and saute until onions are very soft and light golden brown, 5 to 7 minutes.
- To onions, add lentils and BBQ sauce. Saute for 2 to 3 minutes to let sauce flavor lentils. (Note: Depending on the thickness of your BBQ sauce, you may need to simmer the lentils for a few extra minutes. You want the mixture to be thick enough that it can be spooned into buns.)
- Toast buns.
- Season slaw with some salt and pepper and toss it to combine.
- Serve lentils and slaw in buns. Enjoy corn on the cob with butter and some salt.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories500
Just a moment...
% Daily Value
Total Fat12g18%
Just a moment...
Saturated Fat4g18%
Just a moment...
Trans Fat0g
Just a moment...
Cholesterol7mg2%
Just a moment...
Sodium570mg24%
Just a moment...
Total Carbohydrate85g28%
Just a moment...
Dietary Fiber18g70%
Just a moment...
Sugars24g
Just a moment...
Protein21g
Just a moment...
Reviews
Ratings
41 reviews
My husband loved this but I wasn't a fan. The slaw was really good and so was the corn, but maybe crumbled tempeh would have been better than lentils.
0 HelpfulMy toddler who is never interested in meat was really into both the ribs and corn! Very easy and delicious.
0 HelpfulIt was a winner! I added a bit of mayo to our slaw. Kids loved it - I thought I'd have leftovers for my lunch and no such luck! Super easy in the slow cooker.
0 HelpfulOnce again, thank you Cook Smarts for making me feel like a gourmet chef. This was such an amazing meal!
0 Helpful