Summary:

A pantry-friendly sandwich filling with canned lentils and vegetables, plus quick cabbage slaw and make-ahead guidance.

Serves 4. Prep about 15 minutes; cook about 20 minutes.

Canned brown or green lentils turn a familiar messy sandwich into an approachable plant-based dinner. A little smoked paprika gives the tomato filling depth, while a quick vinegar-dressed cabbage topping adds crunch. Keep the topping and filling separate until serving so the buns stay sturdy.

Ingredients

Lentil filling

  • 1 tablespoon (15 ml) olive oil
  • 1 small onion, finely diced (about 120 g)
  • 1 medium bell pepper, finely diced (about 150 g)
  • 2 garlic cloves, minced
  • 2 tablespoons (30 g) tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 cans brown or green lentils, 15 ounces (425 g) each, drained and rinsed, aiming for about 2½ cups (500 g)
  • 1 can tomato sauce, 8 ounces (227 g), plain and unseasoned rather than ketchup
  • 1/4 cup (60 ml) water, plus extra as needed
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon salt initially, plus pepper to taste
  • 4 vegan hamburger buns.

Quick cabbage topping

2 cups (140 g) finely shredded cabbage, 1 tablespoon (15 ml) apple cider vinegar, 1 teaspoon olive oil and a small pinch of salt.

How to make it

  1. Toss cabbage with its vinegar, oil and salt. Let stand while making the filling.
  2. Heat the tablespoon of oil in a large skillet over medium heat. Add onion and pepper; cook 6–8 minutes, stirring, until softened. Lower the heat if edges brown before the vegetables soften.
  3. Stir in garlic, tomato paste, paprika and cumin for 1 minute. Add lentils, tomato sauce, water, vinegar, maple syrup, mustard, salt and pepper. Stir gently.
  4. Bring to a gentle simmer. Cook uncovered 10–12 minutes, stirring regularly, until the sauce coats the lentils and a spoon drawn through the filling leaves a brief trail. If it looks dry before the vegetables are tender, add water a tablespoon at a time. Mash a few spoonfuls against the pan for a thicker filling while leaving most lentils whole.
  5. Taste before adding more salt. Add a little vinegar for brightness or maple syrup to soften sharp tomato flavor. Lightly toast the buns. Divide filling among them and top with drained cabbage. Serve at once, with napkins.

Beginner swaps

Use about 2½ cups (500 g) cooked brown or green lentils instead of canned. Cook dry lentils separately according to their package before measuring; red split lentils soften differently and are not a direct texture match. Ordinary sweet paprika works if smoked paprika is unavailable. Check buns for milk, egg and honey. For gluten-free serving, use verified gluten-free vegan buns or spoon the filling over a baked potato. Check mustard and bread labels for relevant allergens.

Budget and shopping overlap

Store-brand lentils and tomato products work well. Compare price per drained weight rather than can size alone. Finely chop leftover cabbage for another salad or stir-fry, and freeze unused tomato paste in small portions. Make the filling ahead rather than assembling sandwiches; this also makes individual lunches easier.

Storage

Refrigerate cooked filling in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat the portion needed to 165°F (74°C), adding a little water as needed. Freeze filling separately from buns and cabbage for up to 3 months for best quality; thaw in the refrigerator. Keep dressed cabbage chilled and use within 2 days for texture.

Planning another pantry-friendly dinner? Our vegan shopping list and pantry guide shows how to reuse lentils, tomato paste, onions and spices across the week.

Sources and image credit

Cover: “Spicy Sloppy Lentils” by Kari Sullivan, via Wikimedia Commons, CC BY 2.0. Unmodified photograph of a lentil sandwich serving example; the cabbage topping in this recipe is not pictured.