BBQ Lentil Sloppy Joes with Cabbage Slaw

Ingredients

• 2 Can Canned lentils, rinsed and drained - 2 (15-ounce) cans, rinsed and drained
• 1 Cup Vegan barbecue sauce, honey-free - 1 cup (240 ml), Approximately 240 ml.
• 0.5 Cup Yellow onion, diced - 1/2 cup (75 g), Approximately 75 g.
• 1 Tablespoon Olive oil - 1 tablespoon (15 ml), Approximately 15 ml.
• 3 Cup Green cabbage, finely shredded - 3 cups (210 g), Approximately 210 g.
• 1 Cup Carrots, grated - 1 cup (110 g), Approximately 110 g.
• 2 Tablespoon Apple cider vinegar - 2 tablespoons (30 ml), Approximately 30 ml.
• 2 Tablespoon Vegan mayonnaise - 2 tablespoons (30 g), Approximately 30 g.
• 1 Teaspoon Dijon mustard - 1 teaspoon (5 g), Approximately 5 g.
• 0.5 Teaspoon Salt - 1/2 teaspoon (3 g), Approximately 3 g.
• 4 Count Vegan wheat hamburger buns - 4 buns (about 260 g), About 260 g total for 4 buns.

Instructions

1. Prep the vegetables and lentils

   1. *Dice the onion*, *shred the cabbage*, *grate the carrots*, and *rinse and drain the lentils* before starting.

2. Sauté the onion

   2. Heat olive oil in a large skillet over medium heat, add the onion, and cook for *3 to 4 minutes* until *softened and lightly translucent*.

3. Simmer the barbecue lentils

   3. Add the lentils and vegan barbecue sauce to the skillet, stir well, and simmer for *6 to 8 minutes* until the mixture is *hot, thick, and saucy*.

4. Make the slaw

   4. In a mixing bowl, combine cabbage, carrots, apple cider vinegar, vegan mayonnaise, Dijon mustard, and salt; toss until the slaw is *evenly coated* and *crisp-tender*.

5. Warm the buns

   5. Split the vegan wheat hamburger buns and warm them in the skillet for *1 to 2 minutes* until *lightly toasted*.

6. Assemble and serve

   6. Spoon the *barbecue lentils* onto the bottom buns, top with *cabbage-carrot slaw*, add the top buns, and serve immediately.