Author Notes
An alternative sandwich that’s full of fibre due to the plantain and lentils. They are both great sources of fibre which, as we know, aids digestion. This sandwich is healthy for everyone, but pregnant women especially will benefit from the iron and high quantity of folate in the lentils, one cup (200g) provides 358 micrograms of folate and considering the daily requirement is 400 micrograms it doesn’t take a mathematician to know this adds up.
The recipe can be found here -
http://www.mynutricounter.com/lentil-sloppy-joes-in-plantain-buns/ —Nikki Brown
Ingredients
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600 grams
plantain, peeled
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300 grams
cooked lentils
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50 grams
onion, chopped
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100 grams
bell pepper, chopped
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25 grams
garlic, minced
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250 milliliters
tomato sauce
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15 milliliters
maple syrup
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0.5 teaspoons
chilli powder
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1 teaspoon
cumin powder
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1 teaspoon
smoked paprika
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0.25 teaspoons
black pepper
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0.25 teaspoons
salt
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30 milliliters
olive oil
Directions
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Heat olive oil in a pan.
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Sautee onions, bell pepper, and garlic for 2 minutes.
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Add tomato sauce, maple syrup, chilli powder, paprika, cumin, pepper, and salt. Simmer for 5 minutes.
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Cut plantain into 6 inch pieces and split in half crosswise. Flatten each half by pressing with the side of a knife.
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Pan-fry for about 2 minutes per side.
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Assemble the sandwiches.
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