Crispy Lentil Asian Sandwich

Name: Crispy Lentil Asian Sandwich
Total time: 30 min
Yield: 4
Ingredients: 460 g lentils, drained and rinsed; 1 tbsp soy sauce; 2 tbsp sesame oil; 250 g edamame; 2 tbsp almond butter; 1 tbsp water; 1 lime, juice; salt to taste; 0.5 cups plant based mayonnaise; 1 tbsp sriracha; 0.5 cucumber, thinly sliced; 1 tbsp soy sauce; 2 tbsp sweet and sour sauce; 1 large baguette, cut into 4 equal sized pieces

Sun Apr 06 2025

30 MINUTES

Stuffed with crispy lentils, spicy mayo and and a sesame edamame spread - this sandwich is packed with flavour and hands down just fantastic.

SERVINGS:

Ingredients

Crispy Lentils

460 g lentils, drained and rinsed
1 tbsp soy sauce
2 tbsp sesame oil

Edamame Spread

250 g edamame
2 tbsp almond butter
1 tbsp water
1 lime, juice
salt to taste

Spicy Mayonnaise

1/2 cups plant based mayonnaise
1 tbsp sriracha

Cucumber Salad

1/2 cucumber, thinly sliced
1 tbsp soy sauce
2 tbsp sweet and sour sauce

Other

1 large baguette, cut into 4 equal sized pieces

Instructions

Start by preheating the oven to 225 degrees celsius and prepare a baking sheet with parchment paper.
In a bowl toss together lentils, soy sauce and sesame oil. Pour onto the lined baking sheet and gently spread them out in a single layer.
Roast in the middle of the oven for 20 minutes, or until crispy.
Meanwhile, prepare the remaining components.
Edamame Spread: To a blender add shelled edamame, almond butter, water, lime and salt. Mix until smooth. Adjust with salt to taste. Set to side.
Spicy Mayonnaise: In a small bowl mix mayonnaise and sriracha until well combined. Set a side.
Cucumber Salad: In a medium sized bowl add cucumber, soy sauce and sweet and sour sauce. Toss to combine. Set a side.
To assemble, toast the bread lightly before layering all components (edamame spread, spicy mayonnaise, cucumber salad and crispy lentils) into the baguette.