Name: Lentil sloppy joes with apple slaw
Total time: 65 min
Yield: 4 generous sandwiches with slaw
Ingredients: 1 cup dry green lentils, rinsed; 2 cups water for lentils; 2 tbsp olive oil; 1/2 onion, minced; 2 garlic cloves, minced; 1/2 bell pepper, diced; 1/2 tsp fine salt; 1/4 tsp black pepper; 1 can (15 oz) tomato sauce; 1 tbsp brown sugar; 1 tbsp vegan Worcestershire; 1 tsp chili powder; 1 tsp cumin; 1/4 tsp smoked paprika; 1 tbsp cider vinegar for filling; 4 large hamburger buns; 2 cups shredded cabbage; 1 apple, cut into matchsticks; 1 tbsp cider vinegar for slaw; 2 tbsp mayonnaise; Additional water only if needed, added in the increments specified in the method

Lentil sloppy joes with apple slaw

Cider vinegar sharpens the tomato-lentil filling, with apple slaw served alongside.

Published October 25, 2026

4 generous sandwiches with slaw · Estimated 1 hour 5 minutes

Hamburger bun with thick green-lentil/tomato filling, cabbage/apple slaw alongside; no cheese.

Ingredients & method

Before you start: Prepare: 20 minutes Cook lentils and vegetables in parallel: 35 minutes Thicken and assemble: 10 minutes Use the listed ingredient state: dry, cooked, thawed, drained or squeezed. Times are estimates; follow the doneness cues.

Equipment: Saucepan; skillet

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Method

Cups and spoons are US measures. Weights on cans refer to package contents before draining unless a drained weight is specified. Check packaged ingredients for allergens.

Simmer 1 cup dry green lentils, rinsed, in 2 cups water, covered, for 25–35 minutes until tender. Add water 1/4 cup at a time if needed before the lentils soften; drain excess liquid.
Meanwhile, heat oil over medium heat and soften onion, garlic and bell pepper with salt and black pepper for 5–7 minutes. Add tomato sauce, sugar, Worcestershire, chili powder, cumin and paprika.
Add drained lentils and simmer 5–10 minutes until thick enough to mound on a spoon. Stir in 1 tbsp cider vinegar.
Mix the 2 cups shredded cabbage and 1 apple cut into matchsticks with 1 tbsp cider vinegar and 2 tbsp mayonnaise. Toast the 4 buns, divide the lentil filling among them and serve the slaw alongside.

Recipe note: Refrigerate perishable leftovers promptly in shallow containers; use within 3–4 days and reheat to 165°F. Count storage from the original cooking date when using leftovers. Refrigerate perishable cooked dishes in shallow containers within 2 hours, or 1 hour above 90°F; keep the refrigerator at 40°F or below.

Make the lentils ready for a sandwich

Use green lentils and cook them until tender before combining them with the sauce. Their condition matters more than a fixed minute count. If the water disappears while they are still firm, use the recipe’s quarter-cup additions. Drain any excess once they are tender; otherwise the sauce has to cook away water that was not meant to reach the bun.

Prepare the apple slaw while the lentils cook, using a separate bowl so its dressing does not accidentally go into the hot filling.

Check the mound before filling the buns

The sauced lentils should sit in a small mound on a spoon instead of running off like soup. Give the uncovered simmer time to reach that consistency, stirring as it thickens. If the mixture is already thick, reduce the heat so it does not scorch while the buns are toasted.

Serve the slaw alongside as written. Guests can add it to their own sandwich if they prefer, but keeping it separate preserves the bun’s texture. For later meals, refrigerate the lentil mixture and slaw in separate containers and assemble only the portion you will eat.