About the Dish

5 ounces Brown Lentils
3 ounces Kale
2 tablespoons Apple Cider Vinegar
1 Onion
1 ounce Dried Cherries
1 tablespoon Spice Blend
1 packet Tomato Ketchup
1 teaspoon Nutritional Yeast
1 cup Tomato Sauce
2 Buns
8 slice Doux South Angry Cukes
Per Serving
Calories 620
Total Fat 10 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 680 mg
Total Carbohydrates 109 g
Dietary Fiber 23 g
Sugar 29 g
Protein 30 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

Sweet Cider

What does one pair with Lentil Sloppy Joes? In this case, we are going to go with Bull City Ciderworks Off Main Cider - a classic cider that remains sweet without added sugar. The secret is in cold crashing the cider before the yeast eats all the sugar. This trick allows them to produce sweet ciders with lower residual sugar. The sweetness in Off Main will complement the sweet sauce that holds the lentils together in this sandwich.

Nero d’Avola, Sicily, Italy

Nero d’Avolas are bold, high-acid reds that not only match the richness of the sloppy joes, but also go with tart cherry slaw. Their rusticity complements the spicy savory notes of the lentils as well.


• Place a small saucepan over medium-high heat. Add lentils, and cover with about 2 cups water. • When water boils, reduce heat. Simmer until lentils are tender, about 15 minutes.
MISE EN PLACE • Discard kale stems. Thinly slice leaves. • Peel and chop onion. • Chop cherries. • Split buns.
• In a bowl, rub kale with 2 teaspoons olive oil until kale is tender and shiny, about 2 minutes. • Stir in half of vinegar, 2 tablespoons onion, cherries and 1/4 teaspoon kosher salt.
Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add remaining onion. Cook, stirring, until onion begins to become tender, about 3 minutes.
• Stir in Fancy Joes seasoning, ketchup, nutritional yeast and remaining vinegar. Cook, stirring, until fragrant, about 1 minute. • Stir in tomato sauce. Simmer until sauce is warmed through, about 2 minutes.
• Drain lentils. • Fold in to tomato mixture. Taste and adjust seasoning as desired.
• Build sandwiches with buns, lentil mixture and Angry Cukes. • Serve kale slaw on top or on the side, and enjoy!