BBQ Stovetop Lentils
with Cheese Curd Toasts and Creamy Apple Slaw
Cuddle up and get comfy! This quick veggie week-night dinner has all the flavours of classic baked beans in a fraction of the time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Tomato Sauce Base
Coleslaw Cabbage Mix
(Contains Egg, Mustard)
White Wine Vinegar
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Rinse lentils in a strainer until water runs clear. Set aside. Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and half the garlic. Cook, stirring often, until fragrant, 1-2 min.
Add lentils and 2 1/4 cups water (dbl for 4 ppl) to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-15 min. Season with pepper.
While lentils cook, finely chop parsley. Whisk together mayo, sour cream and vinegar in a large bowl. Season with salt and pepper. Grate apple into the large bowl using a box grater, then add coleslaw mix and half the parsley. Toss to combine.
Once lentils are tender and water has been absorbed, stir in tomato sauce base and BBQ Seasoning. Season with 1/8 tsp salt and pepper. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pot from heat and stir in BBQ sauce.
Stir together remaining garlic and1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve rolls. Arrange on a baking sheet, cut-side up. Brush garlic oil over each roll, then divide cheese curds over tops. Broil rolls in the middle of the oven until cheese melts, 1-2 min. (TIP: Keep an eye on rolls so they don't burn!)
Divide BBQ lentils between bowls. Sprinkle with remaining parsley over lentils. Serve cheesy toasts and apple slaw alongside.