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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