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


1 head of cabbage
1/2 cup chopped cilantro
1 tsp cumin
2 limes, juiced
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.


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

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