Lentil Sloppy Joe

Name: Lentil Sloppy Joe
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Baby Tomatoes; Bell Pepper; Bell Peppers; Corn; Garlic Clove; Garlic Cloves; NOMU Spanish Rub; Onion; Onions; Portuguese Roll; Portuguese Rolls; Red Wine Vinegar; Salad Leaves; Tinned Lentils; Tomato Passata

We’ve added some UCOOK flavour magic to the original dish to make this straightforward meal a culinary treat with every bite. Featuring lentils dotted with onion & peppers and coated in tomato passata with NOMU Spanish Rub spices. Nestle between two lightly toasted Portuguese roll halves, side with a pickled onion, corn, tomatoes & greens salad, then open wide, Chef!

Lentil Sloppy Joe

with charred corn, pickled onion & baby tomato salad

4.9

27 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Water
Sugar/Sweetener/Honey
Seasoning (salt & pepper)

Serves 1

PICKLE STATION
Preheat the oven to 200°C. In a bowl, combine the vinegar, a drizzle of olive oil, 1 tsp of sweetener, and a ¼ of the sliced Onion. Set aside in the fridge.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY LENTILS
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining sliced Onion and the diced peppers until soft and lightly golden, 4-5 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 100ml of water. Simmer until thickening, 8-10 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
ON A ROLL
While the sauce is simmering, place the roll directly onto a hot oven rack. Place an oven-proof dish filled with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Cut in half.
SALAD
Drain the vinegar from the Onion and set aside. To the bowl with the pickled Onions, add the halved tomatoes, the charred Corn, the sliced peppers, and the shredded leaves. Add the reserved vinegar (to taste), toss to combine, and season.
DINNER IS READY
Pile up the saucy lentils on the bottom bun and close with the other half. Serve the loaded salad on the side. Dig in, Chef!

Download the Recipe

Serves 2

PICKLE STATION
Preheat the oven to 200°C. In a bowl, combine the vinegar, a drizzle of olive oil, 2 tsp of sweetener, and a ¼ of the sliced Onion. Set aside in the fridge.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY LENTILS
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining sliced Onion and the diced peppers until soft and lightly golden, 4-5 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 200ml of water. Simmer until thickening, 8-10 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
ON A ROLL
While the sauce is simmering, place the rolls directly onto a hot oven rack. Place an oven-proof dish filled with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Cut in half.
SALAD
Drain the vinegar from the Onion and set aside. To the bowl with the pickled Onions, add the halved tomatoes, the charred Corn, the sliced peppers, and the shredded leaves. Add the reserved vinegar (to taste), toss to combine, and season.
DINNER IS READY
Pile up the saucy lentils on the bottom bun and close with the other half. Serve the loaded salad on the side. Dig in, Chef!

Download the Recipe

Serves 3

PICKLE STATION
Preheat the oven to 200°C. In a bowl, combine the vinegar, a drizzle of olive oil, 3 tsp of sweetener, and a ¼ of the sliced Onion. Set aside in the fridge.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY LENTILS
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining sliced Onion and the diced peppers until soft and lightly golden, 5-6 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 300ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
ON A ROLL
While the sauce is simmering, place the rolls directly onto a hot oven rack. Place an oven-proof dish filled with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Cut in half.
SALAD
Drain the vinegar from the Onion and set aside. To the bowl with the pickled Onions, add the halved tomatoes, the charred Corn, the sliced peppers, and the shredded leaves. Add the reserved vinegar (to taste), toss to combine, and season.
DINNER IS READY
Pile up the saucy lentils on the bottom bun and close with the other half. Serve the loaded salad on the side. Dig in, Chef!

Download the Recipe

Serves 4

PICKLE STATION
Preheat the oven to 200°C. In a bowl, combine the vinegar, a drizzle of olive oil, 4 tsp of sweetener, and a ¼ of the sliced Onion. Set aside in the fridge.
CHAR THE Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY LENTILS
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining sliced Onion and the diced peppers until soft and lightly golden, 5-6 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the Tomato Passata and 400ml of water. Simmer until thickening, 10-12 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season.
ON A ROLL
While the sauce is simmering, place the rolls directly onto a hot oven rack. Place an oven-proof dish filled with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Cut in half.
SALAD
Drain the vinegar from the Onion and set aside. To the bowl with the pickled Onions, add the halved tomatoes, the charred Corn, the sliced peppers, and the shredded leaves. Add the reserved vinegar (to taste), toss to combine, and season.
DINNER IS READY
Pile up the saucy lentils on the bottom bun and close with the other half. Serve the loaded salad on the side. Dig in, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Lentil Sloppy Joe?

The preparation time for Lentil Sloppy Joe with charred corn, pickled onion & baby tomato salad is between 25 and 40 minutes.

What is the total time required to make Lentil Sloppy Joe with charred corn, pickled onion & baby tomato salad?

The total time required to make Lentil Sloppy Joe with charred corn, pickled onion & baby tomato salad is between 40 and 55 minutes.

How many servings does Lentil Sloppy Joe provide?

4 servings

What are the main ingredients in Lentil Sloppy Joe?

Baby Tomatoes, Bell Pepper, Bell Peppers, Corn, Garlic Clove, Garlic Cloves, NOMU Spanish Rub, Onion, Onions, Portuguese Roll, Portuguese Rolls, Red Wine Vinegar, Salad Leaves, Tinned Lentils, Tomato Passata

What is the nutritional information of Lentil Sloppy Joe?

Calories: 817, Carbs: 148 grams, Fat: grams, Protein: 39.2 grams, Sugar: 29.4 grams, Salt: 1296 grams

How do I prepare Lentil Sloppy Joe?

ON A ROLL: While the sauce is simmering, place the rolls directly onto a hot oven rack. Place an oven-proof dish filled with water onto the oven floor. Bake until light brown and crispy, 10-12 minutes. Cut in half. PICKLE STATION: Preheat the oven to 200°C. In a bowl, combine the vinegar, a drizzle of olive oil, 2 tsp of sweetener, and a ¼ of the sliced onion. Set aside in the fridge. CHAR THE CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SAUCY LENTILS: Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining sliced onion and the diced peppers until soft and lightly golden, 4-5 minutes. Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. Pour in the tomato passata and 200ml of water. Simmer until thickening, 8-10 minutes. In the final 3-5 minutes, add the rinsed lentils. Remove from the heat, add a sweetener, and season. SALAD: Drain the vinegar from the onion and set aside. To the bowl with the pickled onions, add the halved tomatoes, the charred corn, the sliced peppers, and the shredded leaves. Add the reserved vinegar (to taste), toss to combine, and season. DINNER IS READY: Pile up the saucy lentils on the bottom bun and close with the other half. Serve the loaded salad on the side. Dig in, Chef!