Community recipe
Smoky Maple Lentil Sloppy Joes with Apple-Cabbage Slaw
Tender lentils simmered in a smoky, tangy maple-tomato sauce make a hearty, familiar sloppy joe filling, brightened with crisp apple-cabbage slaw. A practical meatless dinner with a little sweet-smoky zip and plenty of crunch.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 cup lentil, dry
- 3 cup waters
- 0.5 tsp fine salt
- 1 yellow onion, peeled and finely chopped
- 1 red bell pepper, seeded and diced
- 2 garlics, peeled and minced
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup crushed tomato
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 0.5 tsp fine salt
- 2 cup green cabbages, shredded
- 1 apple, crisp; cored and cut into matchsticks
- 0.33 cup plain greek yogurt
- 1 tbsp lemon juice
- 0.25 tsp fine salt
- 4 soft hamburger buns, split
Make it
Instructions
- 01
Rinse and simmer the lentils
Set out a medium saucepan, colander, measuring cup, and wooden spoon. Rinse 1 cup dry green lentils in a fine-mesh colander, picking out any debris. Add the lentils, 3 cups water, and 1/2 tsp fine salt to the saucepan. Bring to a boil over high heat, then reduce to a steady simmer, partially cover, and cook for 20–25 minutes, until tender but still holding their shape. Drain well and set aside; the lentils can finish cooking while you make the sauce. | Why: Starting the lentils first gives them time to become tender while the other components come together.
- 02
Soften the aromatics
While the lentils simmer, peel and finely chop 1 medium yellow onion, seed and dice 1 medium red bell pepper, and peel and mince 2 cloves garlic. Set a large skillet over medium heat and warm 1 tbsp olive oil. Add the chopped onion and bell pepper and cook for 5–7 minutes, stirring often, until softened and the onion is translucent. Stir in the garlic and cook for 30 seconds, just until fragrant. | Why: Softening the vegetables first builds a sweet, savory base without scorching the garlic.
- 03
Simmer the smoky maple sauce
Stir 2 tbsp tomato paste, 1 cup crushed tomatoes, 1 tbsp pure maple syrup, 1 tbsp apple cider vinegar, 1 tbsp yellow mustard, 1 tsp smoked paprika, and 1/2 tsp ground black pepper into the softened vegetables. Cook for 2 minutes, stirring, until the tomato paste darkens slightly and smells rich. Fold in the drained lentils and 1/2 tsp fine salt. Bring to a gentle bubble, then reduce the heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until thick and spoonable. Taste and adjust the seasoning if needed. | Why: A short, uncovered simmer lets the lentils absorb the sweet-smoky, tangy sauce and keeps the filling from becoming watery.
- 04
Toss the crunchy slaw
While the filling thickens, rinse and dry 2 cups shredded green cabbage and 1 crisp apple. Core the apple, cut it into thin matchsticks, and put both in a medium bowl. Stir together 1/3 cup plain Greek yogurt, 1 tbsp lemon juice, and 1/4 tsp fine salt in a small bowl. Fold the dressing through the cabbage and apple until lightly coated. Taste and adjust with a little more salt if needed, then chill or leave cool while you toast the buns. | Why: The cool, crisp slaw balances the rich filling and adds freshness to every bite.
- 05
Toast and fill the buns
Warm a clean dry skillet over medium heat. Split 4 soft hamburger buns and toast them cut-side down for 1–2 minutes, working in batches if needed, until golden at the edges. Spoon the hot lentil filling onto the bun bottoms, top generously with the apple-cabbage slaw, close with the bun tops, and serve immediately with any extra slaw on the side. | Why: Toasting gives the soft buns a little structure so they hold the saucy filling and crisp slaw.
