Ingredients
2 tablespoons olive oil1 large sweet onion, chopped1 medium green pepper, chopped1/2 medium sweet red pepper, chopped1 medium carrot, shredded6 garlic cloves, minced2-1/2 cups reduced-sodium vegetable broth1 cup dried red lentils, rinsed5 plum tomatoes, chopped1 can (8 ounces) tomato sauce2 tablespoons chili powder2 tablespoons yellow mustard4-1/2 teaspoons cider vinegar2 teaspoons vegan Worcestershire sauce2 teaspoons honey or maple syrup1-1/2 teaspoons tomato paste1/4 teaspoon salt1/8 teaspoon pepper14 whole wheat hamburger buns, split and toasted
Preparation
In a large skillet, heat oil over medium-high heat. Add onion, peppers and carrot; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer.
Add broth and lentils; bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, about 15 minutes, stirring occasionally. Stir in chopped tomatoes, tomato sauce, chili powder, mustard, vinegar, Worcestershire sauce, honey, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 10 minutes. Serve on buns.
