Prep Time::20 mins
Cook Time::40 mins
Additional Time::5 mins
Total Time:: 1 hr 5 mins
Servings::6
Yield::6 servings
Ingredients
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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
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.