Saucy, messy, and satisfying! This BBQ Lentil Sandwich is incredibly flavorful, made with lentils and shredded carrots simmered in BBQ sauce until tender, then piled onto toasted buns with a simple, creamy coleslaw. Perfect healthy comfort food for summer days and backyard picnics!
This BBQ Lentil Sandwich is kind of a mix between a vegan BBQ Sloppy Joes and a vegan pulled pork sandwich (without the pulled), with each bite being saucy and savory “meaty” bite with a crunch from the creamy coleslaw. A meal that’s perfect for lunch or dinner, especially on hot summer days.
Homemade BBQ Sauce
Making BBQ sauce from scratch is easy and so flavorful! Try my Homemade BBQ sauce recipe!
Tips for Success
- Use a food processor to grate carrots.
Not required, but this saves gobs of time and energy! - Simmer lentils and carrots until the carrots are tender.
You’ll already have the crunch from the coleslaw, so make sure the carrots in the lentil mixture cook long enough to be tender. - Refrigerate coleslaw before serving.
Not required, but gives the flavors a chance to meld together, for the cabbage and carrots to soften slightly, and for the slaw to be cold and refreshing! - Use slaw within 1-2 days.
Coleslaw is best enjoyed the first day, and after that loses it’s luster rapidly.
How to Make this BBQ Lentil Sandwich
Step 1. Rinse ½ cup green or brown uncooked lentils in a fine mesh strainer, picking out any debris or small rocks that may be mixed in.
Step 2. Place lentils in a medium-sized pot with 1 cup of water and ¼ tsp salt. Bring to a boil, then reduce heat to a simmer, cover with a tilted lid, and cook until softened about 17-20 minutes, according to package directions.
Step 3. Meanwhile, chop, grate, and measure everything else.
Step 4. Heat a large skillet on medium heat with 2 tsp avocado oil. Add sliced onion rounds and cook until softened, about 7 minutes. Then add 1 cup grated carrot, the cooked lentils, 1 tsp smoked paprika, and 1 cup bbq sauce, adding more if desired. Heat everything on low for 10-15 minutes, until heated through. Taste, add anything more it may need.
Step 5. For the creamy coleslaw, place thinly sliced green cabbage, red cabbage, and grated carrot in a medium-sized bowl. In a small bowl, mix together vegan mayo, apple cider vinegar, sugar, black pepper and salt. Pour sauce over cabbage and carrots, mix together, and refrigerate until ready to serve.
Step 6. Lightly toast buns then pile on BBQ lentil mix, topping with creamy coleslaw. Enjoy!
If you enjoyed this recipe, let me know with a comment and a star rating below! 🙂
BBQ Lentil Sandwich
Equipment
- 1 Fine mesh strainer
- 1 Medium sized pot
- 1 Food processor (not required, but saves time grating carrots)
- 1 Medium sized bowl
- 1 Small bowl
- 1 Large skillet
Ingredients
BBQ lentil mix
- ½ cup green or brown lentils
- 1 cup water
- ¼ tsp salt
- 2 tsp avocado oil
- ½ of a yellow onion, cut into rounds
- 1 cup carrot, grated (You'll also need 1 cup for the slaw so grate 2 cups total, about 2 large carrots)
- 1 tsp smoked paprika
- 1-1 ½ cups BBQ sauce (for a homemade BBQ sauce recipe, see notes below)
Creamy Coleslaw
- 2 cups green cabbage, thinly sliced
- ½ cup purple cabbage, thinly sliced
- 1 cup carrot, grated
- 3 Tbsp vegan mayonaise
- 2 tsp apple cider vinegar
- ½ tsp sugar
- 1/8 tsp black pepper
- pinch of salt
For serving
- Burger buns
Instructions
- Rinse ½ cup lentils in a fine mesh strainer, picking out any debris or small rocks that may be mixed in.
- Place lentils in a medium-sized pot with 1 cup of water and ¼ tsp salt. Bring to a boil, then reduce heat to simmer, cover with a tilted lid, and cook until softened about 17-20 minutes, according to package directions.
- Meanwhile, chop, grate, and measure everything else.
- Heat a large skillet on medium heat with 2 tsp avocado oil. Add sliced onion rounds and cook until softened, about 7 minutes. Then add 1 cup grated carrot, the cooked lentils, 1 tsp smoked paprika, and 1 cup bbq sauce, adding more if desired. Heat everything on low for 10-15 minutes, until heated through. Taste, add anything more it may need.
- For the creamy coleslaw, place thinly sliced green cabbage, red cabbage, and grated carrot in a medium-sized bowl. In a small bowl, mix together vegan mayo, apple cider vinegar, sugar, black pepper and salt. Pour sauce over cabbage and carrots, mix together, and refrigerate until ready to serve.
- Lightly toast buns then pile on BBQ lentil mix, topping with creamy coleslaw. Enjoy!
