Smoky lentil buns
Lentils simmered in a smoky tomato and bbq sauce until thick, spooned into toasted buns with sharp gherkins. A sloppy, satisfying sandwich that needs napkins.
- Time
- 25 min
- Serves
- 2
- Also
- One pot
Method
- Dice the onion, deseed and dice the green pepper and finely chop the garlic. Drain and rinse the green lentils.
- Split the burger buns and toast the cut sides in a dry pan over a medium heat for 1 to 2 minutes, until golden. Set them aside and use the same pan for the lentils.
- Warm the olive oil in the pan over a medium heat. Cook the onion and pepper for 6 to 8 minutes, until soft, then stir in the garlic and smoked paprika for 1 minute.
- Stir in the lentils, passata and bbq sauce. Simmer for 12 minutes, stirring now and then, until the mixture is thick enough to hold its shape on a spoon.
- Taste and add salt and black pepper. Slice the gherkins.
- Spoon the lentils generously into the toasted buns, top with the gherkins and serve with plenty of napkins.
Tip Toast the buns first and use the same pan for the lentils. Leftover filling is good on a baked potato.
Per portion
| Energy | 467 kcal |
| Protein | 19 g |
| Carbohydrate | 67 g |
| of which sugars | 20 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 12 g |
| Salt | 1.55 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils1 tin
- onion1
- green pepper1
- garlic2 cloves
- passata200 g
- bbq sauce2 tbsp
- burger bun2
- gherkins40 g
- smoked paprika1 tsp
- olive oil1 tbsp
