eCook Meal
Lentil Sloppy Joe
with charred corn, pickled onion & baby tomato salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R94.59
for 4 servings · R23.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Portuguese Rolls needs 4Portuguese Roll R6.99 · whole pack (size can't be divided)R6.99
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Wine Vinegar needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Tomato Passata
- Baby Tomatoes
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Bell Pepper, Corn, Garlic, NOMU Spanish Rub, Onion, Portuguese Roll, 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?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Lentil Sloppy Joe?
Baby Tomato, Bell Pepper, Corn, Garlic, NOMU Spanish Rub, Onion, Portuguese Roll, Red Wine Vinegar, Salad Leaves, Tinned Lentils, Tomato Passata
How many calories does Lentil Sloppy Joe have?
817 calories
How much fat content does Lentil Sloppy Joe have?
grams