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
Lentil Sloppy Joe
with charred corn, pickled onion & baby tomato salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
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!
Red Wine Vinegar - 30ml
Onion - 1
Corn - 50g
Bell Pepper - 1
NOMU Spanish Rub - 15ml
Garlic Clove - 1
Tomato Passata - 100ml
Tinned Lentils - 120g
Portuguese Roll - 1
Baby Tomatoes - 80g
Salad Leaves - 20g
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!
Red Wine Vinegar - 60ml
Onion - 1
Corn - 100g
Bell Pepper - 1
NOMU Spanish Rub - 30ml
Garlic Cloves - 2
Tomato Passata - 200ml
Tinned Lentils - 240g
Portuguese Rolls - 2
Baby Tomatoes - 160g
Salad Leaves - 40g
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!
Red Wine Vinegar - 90ml
Onions - 2
Corn - 150g
Bell Peppers - 2
NOMU Spanish Rub - 45ml
Garlic Cloves - 3
Tomato Passata - 300ml
Tinned Lentils - 360g
Portuguese Rolls - 3
Baby Tomatoes - 240g
Salad Leaves - 60g
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!
Red Wine Vinegar - 125ml
Onions - 2
Corn - 200g
Bell Peppers - 2
NOMU Spanish Rub - 60ml
Garlic Cloves - 4
Tomato Passata - 400ml
Tinned Lentils - 480g
Portuguese Rolls - 4
Baby Tomatoes - 320g
Salad Leaves - 80g
Woolies Products in this dish
