VIRTUAL DINNER PARTY #27 CHICKEN & LENTIL SLOPPY JOES WITH CILANTRO SLAW

SLAW INGREDIENTS:

3 T plain Greek yogurt

1 T mayonnaise (homemade or high quality store bought)

1 T honey

1 T cider vinegar

1C  cabbage, shredded

1 T cilantro, chopped

Salt and pepper to taste

SLOPPY JOE INGREDIENTS:

1 1/2 C water

¾ C brown lentils, rinsed

½ # chicken breast, ground

1 clove garlic, minced

½ large yellow onion, chopped

1 T olive oil

Pinch cayenne pepper (or to taste)

1 C ketchup

1 T prepared yellow

½ T brown sugar

Dash Worcestershire sauce

1 T molasses

Salt and freshly ground black pepper

2 whole wheat hamburger buns split with bottom half hollowed out and toasted

METHOD:

COOK LENTILS: Combine water and lentils in a saucepan.  Bring to a boil over high heat, reduce heat to medium.  Cover and simmer until lentils are tender – about 20 minutes.  Take care not to overcook.  Drain and set aside.

PREPARE COLSLAW:  Whisk Greek yogurt, mayonnaise, honey, vinegar, salt and pepper together.  Toss with shredded cabbage and cilantro.  Set aside.

PREPARE SLOPPY JOES:  Sauté onions and garlic in olive oil in large skillet over medium high heat.  Cook until the onions have softened and are translucent.  Stir in ketchup, mustard, molasses, brown sugar, Worcestershire, and cayenne.  Simmer 5-7 minutes until thickened.  Set aside.

In a separate skillet, heat olive oil and sauté ground chicken over medium heat until cooked through.  Add cooked lentils and reserved bbq sauce.   Simmer 5 minutes.  *You may need to adjust consistency with a little water.

ASSEMBLE SLOPPY JOES: Spoon chicken-lentil mixture into slightly hollowed out bottom bun.  Top with slaw, pickled vegetables and bun lids.

Serves 2