Adapted from Forks over Knives
Ingredients (serves 6)
- 3 1/3 cup of vegetable stock or broth or water
- 1 onion, chopped
- 1 red bell pepper, chopped (I used a roasted red pepper because it's what I had on hand)
- 1 Tbsp of chili powder
- 1 1/2 cup of dried brown lentils
- 1 can of fire roasted or regular diced tomatoes
- 1/4 cup of ketchup
- 2 Tbsp of soy sauce or tamari
- 1.5 Tbsp of brown sugar
- 1 tsp of rice vinegar
- 1 tsp of vegetarian Worcestershire sauce
- salt and pepper to taste
- 2 Tbsp of Dijon mustard
- hamburger buns
Method
In a large soup pan heat 1/3 cup of vegetable stock/broth or water along with the red pepper and onion. Cook 5 minutes or until onion softens. Add chili powder and stir to combine. Add the remaining 3 cups of broth/stock or water as well as the lentils, tomatoes, and remaining ingredients. Mix well and then bring to a boil, reduce to a simmer, cover, and cook for 1 hour. Stir occasionally. After 1 hour, remove lid and allow lentils to sit for 5 minutes before consuming. Enjoy with your favorite buns and condiments.
No comments:
Post a Comment