Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hr 5 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Cook's Note:
For additional flavor, the water may be substituted with low-sodium chicken or vegetable broth.
Nutrition Facts (per serving)
| 629 | Calories |
| 11g | Fat |
| 110g | Carbs |
| 23g | Protein |
