BBQ Lentil Sandwiches
with corn on the cob / tangy slaw
- 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
- 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
- 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.
- 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.
These were amazing! The flavor was on point. My husband said it was the best meal we have had all year. I did the ribs in the instant pot versus slow cook. Used the trivet with 1 cup of stock In the bottom. Then I stacked the ribs like a teepee (I cut the rack in thirds) and did high for 35 minutes. We finished them on the grill instead of the oven to caramelize the sauce. Falling apart and perfect!!!1 Helpful
Ribs were great, Cole slaw needed something.0 Helpful
Delicious!! I wish they would've said what kind of ribs because I made baby back and it was close to being pulled pork, it was too soft. The timings on here are probably for country ribs.0 Helpful
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 Helpful
Easy, fast (you know, minus the slow cook part) and delicious!0 Helpful
Very easy, but kind of unimpressive. We liked the sides more than the sandwiches.0 Helpful
My toddler who is never interested in meat was really into both the ribs and corn! Very easy and delicious.0 Helpful