Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1 large onion, chopped
- •1 large carrot, peeled and chopped
- •1 green bell pepper, chopped
- •3 cloves garlic, minced
- •1 ½ teaspoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon paprika
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •½ teaspoon freshly ground black pepper, or to taste
- •4 tablespoons tomato paste
- •2 cups water
- •1 (14.5 ounce) can no-salt-added diced tomatoes
- •1 cup red lentils, rinsed and drained
- •2 tablespoons molasses, or more to taste
- •1 tablespoon Worcestershire sauce
- •1 teaspoon prepared yellow mustard
- •1 teaspoon apple cider vinegar
- •¾ teaspoon kosher salt, or to taste
- •6 medium hamburger buns, split
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add onion, carrot, bell pepper, and garlic. Cook, stirring frequently, until vegetables are softened, 7 to 9 minutes. Season with chili powder, cumin, paprika, onion powder, garlic powder, and black pepper. Cook and stir for 30 seconds. Mix in tomato paste, and cook another 60 seconds, stirring constantly.
- Add water, diced tomatoes, and lentils, stirring to combine. Bring mixture to a gentle simmer, cover, reduce heat to low, and cook until lentils are tender, but not falling apart, 15 to 20 minutes.
- Mix in molasses, Worcestershire sauce, mustard, vinegar, and salt. Cook, uncovered, an additional 10 minutes, or until mixture has thickened slightly. Taste, and adjust seasonings as needed. Allow to cool 5 minutes before serving on buns with desired toppings.
Nutritional Facts
Per 6 servings
- Calories: 629
- Carbohydrate: 110g
- Fat: 11g
- Fiber: 11g
- Protein: 23g
- Sugar: 10g
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