Lentil Sloppy Joes with Cilantro Cabbage Slaw

Directions

1. Combine light brown sugar, olive oil, lime juice, jalapeno, garlic, purple cabbage, fresh cilantro, green onions, carrots and sea salt in a large bowl.
2. Refrigerate for one hour or until ready to serve.

1. Rinse and drain lentils. Place them into a large saucepan.
2. Pour in five cups of cool water, cover and bring to a boil.
3. Reduce heat to medium-low and simmer for 15-20 minutes or until the lentils are tender. Drain and set off to the side.
4. In a medium bowl, combine the ketchup, chili powder, cumin, paprika, salt, pepper, 1/4 cup water, maple syrup granules, mustard and vinegar. Whisk to combine and set aside.
5. Preheat a Dutch oven over medium heat with a tablespoon of olive oil. Once the oil is hot, sauté the peppers and onions together until soft and translucent. Next, add in the minced cloves of garlic and cook for 1 to 2 minutes.
6. Reduce the temperature to low and pour in the sauce. Stir and simmer for 10 minutes. Add the drained lentils, stir to combine and heat for 5 minutes or until warmed through.
7. Spoon the lentil sloppy joe filling on a whole wheat slider bun and top with the slaw and serve.

1. Sloppy joe filling can be kept warm in a crock pot set on low or warm setting.
2. If desired, substitute 1 packet Simply Organic Sloppy Joe seasoning for chili powder, cumin, paprika, salt and pepper when making the sauce.