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
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.