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.)
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.