Lentil Sloppy Joes with Cabbage Slaw
- 35 min
- β β¬2.38
- 2 servings
- Easy
cooked brown lentils, bell pepper, and white cabbage: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
Equipment
- stove
Prepare
Cut white cabbage and carrot into fine shreds
Cut white cabbage and carrot into fine shreds. Toss the cabbage and carrot with half each of the cider vinegar, mustard and oil; leave for 10 minutes.
Cook
Cut bell pepper and onion into small dice
Cut bell pepper and onion into small dice; Cut garlic finely Heat the remaining rapeseed oil and cook onion and bell pepper over medium heat for 6 minutes.
Stirring regularly
Stirring regularly. Add garlic and smoked paprika and stir for 1 more minute.
Stir in the lentils
Stir in the lentils, passata, maple syrup and remaining vinegar and mustard. Simmer uncovered for 12 minutes until thick.
Split the buns and briefly toast the cut sides
Split the buns and briefly toast the cut sides. Spoon the lentil filling onto the bases, pile on the dressed slaw and close the buns.
Plate the vegan burger buns and cooked brown lentils
Divide vegan burger buns and cooked brown lentils between the serving plates.
Finish
Serve with white cabbage and carrot
Serve with white cabbage and carrot. Serve hot.
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