Friday, October 29, 2010

Lentil Sloppy Joes with Coleslaw and Avocado



serves 6-8

This meal has all the delicious flavors of a bbq pulled pork sandwich, but all the healthy goodness of lentils... you're welcome!

1 onion, chopped
4 cloves of garlic, chopped
2 cups dry lentils
6 cups of water
2 (15 oz) cans tomato sauce
1/4 cup BBQ sauce
2 tsp. soy sauce
1 Tbsp. sweetener of your choice (molasses, agave, honey, maple syrup, brown sugar...)
1 Tbsp. mustard
1 Tbsp. paprika
2 Tbsp. cumin
2 bay leaves
s/p to taste
whole wheat buns
1 avocado, sliced

COLESLAW:

1 head of cabbage
1/2 cup chopped cilantro
1 tsp cumin
2 limes, juiced
s/p
2 garlic cloves
1 Tbsp honey
1/4-1/3 cup olive oil

In a large dutch oven, heat 1 Tbsp oil over medium.  Add in garlic and onions.  Saute for 5-7 minutes.  Add in all the rest of the ingredients and bring to a boil.  reduce to a simmer.  Simmer until the lentil are tender and just beginning to break down, about 1- 11/2 hours.  Season with s/p.

To make the coleslaw, mix together lime juice, cumin, garlic, honey, s/p, and oil.  Pour over cabbage and cilantro.  Combine well.

The lentils freeze really well, so you can either double the batch or just freeze your leftovers for another time.

2 comments:

  1. This was so good, that I had seconds!

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  2. I'm going to make these for my husband's birthday!

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