1 onion, chopped
1 bell pepper, chopped
1 Tbsp chili powder
1 1/2 c. dried brown lentils
1 15 oz can petite diced tomatoes
2 Tbsp soy sauce
2 Tbsp prepared mustard
2 Tbsp brown sugar
1 tsp rice vinegar
1 tsp Worcestershire sauce
freshly ground black pepper
Put 1/3 c. water in large pot. Add onions and pepper and cook until soft, about 5 minutes. Add chili powder and mix well. Add remaining water, lentils, tomatoes, and the rest of the seasonings. Mix well and bring to a boil. Cover and cook over low heat for 55 minutes, stirring occasionally. Serve on whole wheat buns and top with avacados, tomatoes, barbecue sauce and fresh pineapple.
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