Smoky Lentil Sloppy Joes
with Honey-Dijon Endive Salad
Cooking time
10 minutes
Servings
2/4
Calories
780 /serving
We won’t claim this meal makes itself, but it's pretty close. All you have to remember is to toast the buns, so they're prepped for piping hot lentils done with BBQ sauce and smoky Mexican spices. Honey-Dijon vinaigrette is ready for a deliciously crisp side salad.
We will send you:
- 1 Head of lettuce
- 1 Endive
- 60ml BBQ sauce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 540ml Lentils (canned)
- 2 Artisan hamburger buns
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Barley • Eggs • Mustard • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
3 g
Sodium
1520 mg
Total Carb
119 g
Sugars
23 g
Protein
36 g
Fibre
23 g
Preparation
Make the filling
- Drain and rinse the lentils.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lentils (mash ½), BBQ sauce, ¼ cup water (double for 4 portions), the spices and S&P.
- Cook, stirring often, 3 to 5 min., until the lentils are coated and warmed through.
Make the salad
- Meanwhile, thinly slice the lettuce crosswise.
- Remove the root end of the endive; thinly slice crosswise.
- In a medium bowl, combine the lettuce, endive, vinaigrette and S&P.
Toast the buns
- Warm the buns in the toaster.
Plate your dish
- Divide the bun bottoms and salad between your plates.
- Top each bun bottom with the filling and a bun top. Bon appétit!
