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BBQ Lentil Sandwiches
with corn on the cob / tangy slaw

Active: 35 minTotal: 35 min

Think of these lentil-based sandwiches as BBQ vegetarian sloppy joe’s - messy but delicious!


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
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% Daily Value
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  1. 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)
  2. Corn - Shuck corn. (Can be done 1 day ahead)
  3. 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)
  4. Lentils - If using canned lentils, drain and rinse.


  1. Bring a large stock pot of salted water for the corn to boil.
  2. When water is boiling, add corn and boil until tender, 5 to 7 minutes.
  3. 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.
  4. 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.)
  5. Toast buns.
  6. Season slaw with some salt and pepper and toss it to combine.
  7. Serve lentils and slaw in buns. Enjoy corn on the cob with butter and some salt.

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This meal has 40 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.

By: Hunter
Posted: Oct 11, 2019
Diet: Vegetarian

Easy, fast (you know, minus the slow cook part) and delicious!

By: Danielle
Posted: Oct 09, 2019
Diet: Original

Very easy, but kind of unimpressive. We liked the sides more than the sandwiches.

By: Jenn
Posted: Oct 05, 2019
Diet: Vegetarian

My toddler who is never interested in meat was really into both the ribs and corn! Very easy and delicious.

By: Grace
Posted: Sep 24, 2019
Diet: Original

It 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.

By: Talia
Posted: Sep 23, 2019
Diet: Original

Once again, thank you Cook Smarts for making me feel like a gourmet chef. This was such an amazing meal!

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free