Yields2 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
Ingredients
1cuplentils (brown or green, rinsed well)
2cupswater
2tbspvegetable broth (no salt added, preferably homemade)
1medium onion (yellow, chopped)
3cloves garlic (minced)
1medium organic red bell pepper (chopped)
½tspground turmeric
¼tspsalt (optional)
¼tsppepper (optional)
1can tomato sauce (15-ounce, BPA-free)
2tbsppure maple syrup (optional)
2tbspworcestershire sauce (vegan)
1tbsporganic tamari (reduced sodium, or coconut aminos)
1tbspapple cider vinegar
2tspchipotle chili powder (or regular chili powder)
1tbspground cumin
½tsponion powder
1tspsmoked paprika
For Serving
¼cupred cabbage (sliced)
¼cupcarrots (shredded)
¼cupkale (shredded)
2whole grain bun (optional)
Directions
1
To a small saucepan, add water and/or vegetable broth and rinsed lentils and heat over medium-high heat.
2
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 20 minutes, or until tender. Drain off any excess liquid and set aside.
3
In the meantime, heat a large pan over medium heat. Once hot, add vegetable broth, onion, garlic, and bell pepper.
4
Sautè for 4–5 minutes, stirring frequently, or until the peppers and onions are tender. Add the turmeric, salt and pepper. Stir to combine.
5
Next add tomato sauce, maple syrup, vegan worcestershire sauce, tamari, apple cider vinegar, chili powder, cumin, onion powder, and paprika.
6
Stir to combine.
7
Add the cooked lentils to the saute pan, and stir to combine. Continue cooking the mixture over medium-low heat until thick, stirring occasionally — about 5–10 minutes.
8
Taste and adjust flavor as needed.
9
Serve the lentils on toasted whole grain buns with cabbage, carrots and kale or go bunless and serve alongside a kale salad!
Chef's Notes
Substitutions
I personally think chipotle chili powder makes this dish extra delicious, but if you don’t like spice you can use regular chili powder. Don’t be afraid to use a little more, maybe 1 tablespoon instead of 2 teaspoons since regular chili powder isn’t as potent as chipotle chili powder.
Go bunless
Top a baked squash boat with the lentil mixture.
Add the lentil mixture to a bed of quinoa.
Enjoy alongside a kale salad.
Enjoy on a bed of spaghetti squash.
Sugar-free Omit the maple.
Ingredients
1cuplentils (brown or green, rinsed well)
2cupswater
2tbspvegetable broth (no salt added, preferably homemade)
1medium onion (yellow, chopped)
3cloves garlic (minced)
1medium organic red bell pepper (chopped)
½tspground turmeric
¼tspsalt (optional)
¼tsppepper (optional)
1can tomato sauce (15-ounce, BPA-free)
2tbsppure maple syrup (optional)
2tbspworcestershire sauce (vegan)
1tbsporganic tamari (reduced sodium, or coconut aminos)
1tbspapple cider vinegar
2tspchipotle chili powder (or regular chili powder)
1tbspground cumin
½tsponion powder
1tspsmoked paprika
For Serving
¼cupred cabbage (sliced)
¼cupcarrots (shredded)
¼cupkale (shredded)
2whole grain bun (optional)
Directions
1
To a small saucepan, add water and/or vegetable broth and rinsed lentils and heat over medium-high heat.
2
Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 20 minutes, or until tender. Drain off any excess liquid and set aside.
3
In the meantime, heat a large pan over medium heat. Once hot, add vegetable broth, onion, garlic, and bell pepper.
4
Sautè for 4–5 minutes, stirring frequently, or until the peppers and onions are tender. Add the turmeric, salt and pepper. Stir to combine.
5
Next add tomato sauce, maple syrup, vegan worcestershire sauce, tamari, apple cider vinegar, chili powder, cumin, onion powder, and paprika.
6
Stir to combine.
7
Add the cooked lentils to the saute pan, and stir to combine. Continue cooking the mixture over medium-low heat until thick, stirring occasionally — about 5–10 minutes.
8
Taste and adjust flavor as needed.
9
Serve the lentils on toasted whole grain buns with cabbage, carrots and kale or go bunless and serve alongside a kale salad!
