Lentils drenched in sweet and spicy chipotle BBQ sauce make the best sandwich ever!
Course: Main Course
Author: Lauren Hartmann
15oz. canTomato sauce
2Tbsp.Apple cider vinegar
1Chipotle in adobo, chopped
Salt and Pepper to taste
1/4C.Sweet onion, chopped
Buns for serving
In a medium sized sauce pan, combine the tomato sauce, tomato paste, agave, apple cider vinegar, apple juice, liquid smoke, molasses and chopped chipotle.
Whisk everything together and heat on medium. Bring to a simmer, season with a bit of salt and pepper, reduce heat to low and simmer for 5-10 minutes while you make them lentil mixture.
Now heat the olive oil in a cast iron skillet or non stick pan on medium high, add the onions and garlic, cook for about 2 minutes or so until the onions are translucent.
Now add the cooked lentils, and saute everything together until the lentils are warmed through and the garlic and onions are completely cooked. Season with a bit of salt and pepper.
Now taste the BBQ sauce and adjust seasoning. Then add the BBQ sauce to the lentils. I started by adding about half of the BBQ sauce, then a little at a time until it was as saucy as I wanted it. It will thicken as you cook it all together.
Stir and reduce heat to low, simmer for a minute or so until it thickens a bit, adding as much sauce as you want(I used almost all of it, but it is up to you).
Now remove from heat, scoop some of the lentils onto a bun. Serve as is, or top with some vegan coleslaw, or raw onions, or anything your heart desires. Serve immediately.
I like to use a fork and knife to chop my chipotles, that way I don't have to actually touch them because I will inevitably touch my face/eyes immediately afterwards.