Photo and Recipe by Gena Hamshaw

 

Serves 6

  • 1cup brown or green lentils, soaked for a few hours (or overnight) and rinsed
  • 2 to 3cups water
  • 2tablespoons olive oil
  • 1cup white or yellow onion, chopped
  • 1green or red bell pepper, chopped (about 3/4 to 1 cup)
  • 1clove garlic, minced
  • 2teaspoons chili powder
  • 1/2teaspoon smoked paprika
  • 1teaspoon mustard powder, dried
  • One15-ounce can crushed, fire-roasted tomatoes (I like the Muir Glen brand)
  • 3tablespoons tomato paste
  • 1tablespoon organic brown sugar or maple syrup
  • 1tablespoon apple cider vinegar
  • 1/4 to 1/2teaspoons sea salt (adjust according to taste; how much is needed will also depend on the tomatoes and tomato paste you use)
  • 1/4teaspoon black pepper (or to taste)
  • 1/2cup vegetable broth (or more as needed)
  • 6sprouted grain buns
  • Toppings of choice (Tabasco sauce, sriracha, pickles, onions, sauerkraut, coleslaw, avocado slices, etc.)

For link to full recipe please visit Here.

 

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