While this take on a comfort food classic replaces the traditional ground beef with lentils, we promise you won’t regret the switch.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Coleslaw:
Method
In large skillet, heat oil over medium heat; cook onion and mushrooms until onion is softened, about 5 minutes. Stir in red pepper, garlic, chili powder and paprika; cook, stirring occasionally, until red pepper is softened, about 5 minutes. Add tomato paste; cook, stirring, for about 2 minutes.
Stir in lentils, tomatoes, vinegar and salt. Bring to simmer over medium heat; cook until thickened, 10 to 12 minutes.
Coleslaw: Meanwhile, in bowl, whisk together mayonnaise, vinegar, oil and pepper. Add coleslaw mix and green onions; toss to combine.
Top each bun bottom with 1 cup of the lentil mixture and 1/2 cup of the Coleslaw; sandwich with top halves of buns. Serve with sweet potato chips (if using) and remaining Coleslaw.
Test Kitchen Tip: Add the remaining lentil mixture to a plate of nachos, serve over a baked potato or enjoy topped with a fried egg.
Nutritional facts PER SERVING: about
- Fibre 9 g
- Sodium 615 mg
- Sugars 13 g
- Protein 16 g
- Calories 417
- Total fat 17 g
- Potassium 1036 mg
- Cholesterol 4 mg
- Saturated fat 3 g
- Total carbohydrate 54 g
%RDI
- Iron 50
- Folate 104
- Calcium 14
- Vitamin A 20
- Vitamin C 154
