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BBQ Veggies Sandwich with Salted Cucumber Salad

Active Time: 15 minutes
Total Time: 30 minutes
  • Super Fast
  • Vegetarian
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Why we love it:

This is almost a lentil sloppy joe. It's filling and hearty but will leave you feeling strong and ready to take on the day, not weighed down. The filling freezes perfectly so if you make too much you can store it for another night but consider doubling the recipe and having some on hand for a night when you need a 5 minute crowd pleaser.


  • 112 cups Green Lentils
  • 3 cups Water
  • 1 Tablespoon Kosher Salt (divided)
  • 1 English Cucumber
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon Soy Sauce
  • 14 bunch Fresh Parsley (chopped)
  • 1 teaspoon Extra Virgin Olive Oil
  • 14 teaspoon Maldon Sea Salt (optional, see substitution)
  • 1 Carrot (medium in size, grated)
  • 12 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Onion Powder
  • 2 cloves Garlic (minced)
  • 14 cup BBQ Sauce (your favorite kind)
  • 4 Burger Buns

Cooking Instructions

  • 1. LENTILS

    Place lentils and water with 1 teaspoon of the salt in a small pot with a lid. Bring to a boil over high heat, then reduce to low and a steady, gentle simmer. Cover partially. Cook for about 20 minutes returning to stir occasionally.


    Meanwhile make the cucumber salad.

    It might seem rough to do but snap the cucumber in half into a large bowl. You’ll have jagged edges. Snap each piece in half again. Make a small slice with a paring knife in order to be able to snap the piece in half lengthwise. Then snap them all again. This is sometimes called torn, or smashed, cucumber salad and the jagged edges make it interesting, release the liquid, and pick up the dressing differently in all of the nooks and crannies. You could slice it with a knife if you prefer.

    To the cucumbers, add 1 teaspoon rice vinegar, 1 teaspoon soy sauce, ¼ bunch chopped parsley, 1 teaspoon olive oil. Gently toss to coat. Sprinkle ¼ teaspoon of Maldon sea salt over top and let it sit. (Maldon is a flaky French sea salt, you could use pink Himalayan salt, grey salt, or other large flake salt here. Just don’t add anything like sea salt, which has very small crystals and will taste much more salty).

  • 3. BBQ

    In a large bowl, grate the carrot on the largest holes of a box grater. (You could use a food processor but for just one carrot, we never feel like getting the machine set up). Add the ½ teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, 2 cloves of minced garlic, and ¼ cup BBQ Sauce.

  • 4. LENTILS

    When the lentils are done, they’ll be completely tender but not falling apart. You may or may not have some liquid left in the pot, if you do, go ahead and strain it out, though a small amount will be ok for this recipe.

    Add the hot lentils to the carrot and BBQ mixture and stir to coat.

  • 5. PLATING

    If your buns are soft and fresh, just slice them and serve. If needed, slice and toast. Heap the warm BBQ lentils on buns and top with the lid. Serve the cucumber salad on the side.

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    Use GF Tamari in the cucumbers and GF buns
  • BREAD:
    Or, serve the filling over lettuce or rice and omit rolls entirely
    Your favorite brand or homemade. Instead, you could add 1 Tablespoon of hot mustard or dijon, 1 Tablespoon of red wine vinegar, and 1 teaspoon maple syrup, for a Carolina style sauce
    this works with quinoa or beans too. We like garbanzo beans, white beans, or black beans the best. You can cook them from dry or use a can. With beans, we recommend smashing them a bit while warm with a potato masher or a fork to help create a better final texture
    using a small peeled leftover sweet potato or yam here is amazing! We almost wrote the recipe this way. Shred the yam on the box grater and add it to the lentils while cooking, just for the final 10 minutes. Proceed as the recipe says
    use pink Himalayan salt, grey salt, or other large flake salt here. Just don’t add anything like sea salt, which has very small crystals and will taste much more salty

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • This one is hard to predict - one of my kids would go for it because its on a bun, then other will definitely pull out the filling and only eat the bread. I'd probably serve him a fried egg in the bread which is easy to do at the same time. Or just try a side of BBQ lentils

Prep Ahead & Use It Up

  1. Make the lentil mixture in full – cooking the lentils until tender and tossing with sauce and carrots – it will taste even better reheated the next day or later in the week
  2. Oryou can just cook the lentils and finish with the sauce later
  3. You can also just use a can of lentils here
Rate this recipe:
3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 (3 votes, average: 5.00 out of 5)
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