Lentil Sloppy Joes and Coleslaw (GF, DF, V)

1/4 cup celery, minced

1/4 cup white onion, minced

8 oz tomato sauce

1/2 cup ketchup

3 tbsp brown sugar

1 tbsp vinegar

1 tbsp GF Worcestershire sauce (use a vegan kind if needed)

2 tsp dry mustard powder

GF buns for serving

Soak the lentils for 1 hour covered in water (optional but makes for a more even cook).

In a medium pot add soaked lentils and cover in vegetable broth about 1 cm above them. Bring to a boil and cook for 20 minutes until the lentils are soft when squeezed or tasted. 

In a small pot, add a tsp of olive oil and heat on medium heat. Add onions and celery and cook until turning translucent and softening. Add the rest of the sauce ingredients and simmer for 15-20 minutes, stirring often. 

Serve over toasted buns with coleslaw. 

2 cups cabbage, thinly sliced

1 cup carrot, thinly sliced or grated

1/2 apple, small diced

1/2 cup mayo (use egg-free mayo or DF yogurt for a vegan option)

1 tsp vinegar

1 tsp white sugar

1/8 tsp celery salt

Whisk together the dressing ingredients. Pour over the veggies and apple. Stir to combine. Serve over or beside sloppy joes.