From the cookbook "Veganomicon":
Serves 4 to 6
I adjusted this a bit - we don't like bell pepper so that was taken out. I also added shredded carrot as a garnish. The best part is that we had lunch or dinner for a couple of days. It satisfied all of our needs for meals at work and home. Plus it just got better every day. My hubby is a PICKY eater and he loved it!
1 cup cooked lentils
4 cups water
1 tablespoon olive oil
1 medium-size yellow onion, cut into small dice
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1 (8-ounce) can tomato sauce
1/4 cup tomato paste
2-3 tablespoons maple syrup
1 tablespoon prepared yellow mustard
4-6or sesame buns, sliced in half
Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about, until the lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done, pre-heat a medium-size saucepan over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute for a minute more.
Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste (I recommend 1-2 tablespoons) and the mustard and heat through.
Turn off the heat and let the pot sit for about 10 minutes so that the flavors can meld, or go ahead and eat immediately if you can't wait!
HUSBAND RATING: 8.5 out of 10