Joe With the Flow: Smoky Lentil Sloppy Joes

Grab this

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 3 cups cooked brown or green lentils, drained and rinsed
• 1 cup canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons pure maple syrup
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon reduced-sodium tamari
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 cups finely shredded red cabbage
• 1 small carrot, coarsely grated
• 1 tablespoon lime juice
• 4 whole-grain burger buns, split
• 12 dill pickle slices

Do this

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 6–7 minutes, stirring occasionally, until softened.
2. Add the garlic and smoked paprika. Stir for 30 seconds, just until fragrant.
3. Stir in the lentils, crushed tomatoes, tomato paste, maple syrup, apple cider vinegar, tamari, Dijon mustard, 1/4 teaspoon salt and the black pepper. Bring to a gentle simmer.
4. Cook uncovered for 10–12 minutes, stirring often, until the mixture is thick and spoonable. Lightly mash about one-quarter of the lentils with the back of the spoon so the filling holds together while keeping plenty of texture.
5. Meanwhile, toss the cabbage and carrot with the lime juice and remaining 1/4 teaspoon salt. Toast the bun halves in a dry skillet or toaster until lightly crisp.
6. Spoon the hot lentil mixture onto the bottom buns. Top with the cabbage-carrot slaw and three pickle slices each, add the top buns and serve immediately with extra napkins.